Defrost blueberries. Cut the avocado in half, remove the stone, spoon the avocado flesh from the peel and put it into a tall mixing bowl. Add yoghurt, lime peel and juice and 2 tbsp. sugar, puree everything and pour into glasses.
Purée blueberries with almond paste, remaining sugar and yoghurt as well and carefully put them on the avocado smoothie. Sprinkle with pink pepper and mint to taste. Serve with a stirrer.