This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.

Milk and honey transform the wonderful green avocado into a creamy, satisfying smoothie that'll keep you full for hours. Also fantastic with light coconut milk instead of whole milk.
1 ripe avocado, peeled and pitted
1 cup whole milk
1 tablespoon honey or agave nectar
1/2 cup ice
Slice the avocado in half and remove the pit. Scoop the flesh from the skin and place the avocado flesh in a blender. Add the milk, honey, and ice to the blender. Puree until smooth.
If the smoothie is too thick you can add a little additional milk.
Pour into glasses and serve immediately.
Pamela Chester, CDKitchen Staff
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