ALMOND BLOSSOM

Ingredients:

• 1 tbsp. fresh lemon juice
• 3 generous tbsp. plain yogurt
• 1 tbsp. honey
• 1/4 tsp. almond extract
• 3 oz. pear nectar
• 6 1/2 oz. bottle chilled Perrier
• Slice of fresh pear, for garnish

Instructions:

1. Combine ingredients up to Perrier in a blender. Blend to a fine puree.
2. Chill thoroughly.
3. Put into an attractive, stemmed glass.
4. Stir in the icy cold Perrier and garnish with a slice of fresh pear.