Raspberry Cranachan

For our healthier take on this classic Scottish dessert, we’ve used yoghurt and soft cheese instead of cream. Raspberries and oats are both a natural source of fibre, providing the perfect sweet treat to end a meal!

Course: DessertBreakfast

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Serves

Ingredients

500g Frozen Raspberries
30ml Honey
200g Oats
400g Yoghurt
300g Soft Cheese

Method

1Reduce the raspberries in a saucepan and stir through 30g of honey, then set aside to cool.
2Toast the oats briefly on a tray through the oven, until golden.
3Mix most of the oats through the yoghurt. If using unsweetened yoghurt, add another 30g of honey.
4In pots, layer the raspberry mix, yoghurt mix, followed by another layer of each. Then top with the remaining toasted oats.

Education Care