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Servings 4
Calories 315 kcal
Prep Time10 mins
Total Time10 mins

Ingredients
 

  • 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

Instructions
 

  • 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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Nutrition Facts
Highland Raspberries and Yoghurt Pots
Amount per Serving
Calories
315
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Cholesterol
 
6
mg
2
%
Sodium
 
104
mg
5
%
Potassium
 
360
mg
10
%
Carbohydrates
 
54
g
18
%
Fiber
 
6
g
25
%
Sugar
 
38
g
42
%
Protein
 
20
g
40
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Carnation, Dessert
Cuisine British, Spring
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