Cranachan
4
Points®
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
Demerara Sugar
1 tablespoon(s), level
Raspberries
250 g
Honey
2⅔ tablespoon(s), level
Whisky/Bourbon
3 tablespoon(s)
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.
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