This lighter version of the classic dessert uses Greek yogurt, fresh berries and of course, whisky!
50 g, rolled
1 tablespoon(s), level
2⅔ tablespoon(s), level
0% fat natural Greek yogurt
- Combine the oats and sugar in a medium frying pan and toast over a medium-low heat. Remove from the heat and set aside.
- Press 50g of the raspberries through a sieve set over a small bowl, discarding the seeds. In a separate bowl, combine 6 tsp of the honey, the whisky and yogurt. Reserving 1 tbsp, fold the remaining oats and sieved raspberries through the yogurt mixture.
- In 4 dessert glasses, layer the remaining whole raspberries and the yogurt mixture. Top with the reserved oats and drizzle ½ tsp of the remaining honey over each serving.