Cranachan

6
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy
This lighter version of the classic dessert uses Greek yogurt, fresh berries and of course, whisky!

Ingredients

Jumbo Oats

50 g, rolled

Demerara Sugar

1 tablespoons, level

Raspberries

250 g

Honey

2 tablespoons, level

Whisky/Bourbon

3 tablespoons

0% fat natural Greek yogurt

350 g

Instructions

  1. Combine the oats and sugar in a medium frying pan and toast over a medium-low heat. Remove from the heat and set aside.
  2. 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.
  3. 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.

Start eating better than ever!