Highland Raspberries And Yogurt Pots

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  • Makes: 4
  • Prep Time: 10 mins
  • Ready in: none
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Highland Raspberries And Yogurt Pots


  • 55g (2oz) porridge oats
  • 500g tub Greek yogurt
  • 170g tube Carnation Condensed Milk
  • finely grated zest and juice of a lemon
  • 250g (9oz) fresh raspberries
  • 1tbsp runny honey
  • 2tbsp Scotch whisky

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  1. Place the oats in a frying pan and toast over a medium heat, stirring, until golden. Leave to cool.
  2. Mix together the yogurt and condensed milk, add the lemon zest and juice and whip until thickened. Stir in the toasted oats, reserving a few for the top.
  3. Crush the raspberries with the honey and the whisky, then gently ripple into the yogurt mixture. Spoon into four serving dishes and sprinkle over the reserved toasted oats.