- 55 g porridge oats
- 500 g Greek yoghurt
- 170 g tube Carnation Condensed Milk, finely grated zest and juice of a lemon
- 250 g fresh raspberries
- 1 tbsp runny honey
- 2 tbsp Scotch Whisky
- Place the oats in a frying pan and toast over medium heat, stirring, until golden. Leave to cool.
- Mix the yoghurt and condensed milk, add the lemon zest and juice and whip until thickened. Stir in the toasted oats, reserving a few for the top.
- Crush the raspberries with the honey and the whisky, then gently ripple into the yoghurt mixture. Spoon into four serving dishes and sprinkle over the reserved toasted oats.
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