Highland raspberries and yogurt pots
"My Scottish chef friend Nick Nairn would say I stole this recipe from him. In my defence, all I can say is that he has ‘borrowed’ so many of mine over the years, this is payback time! I have enjoyed this pudding with Nick many times, it’s a wonderfully light way to end a meal."
- Phil Vickery
- 10 mins
- Serves 4
Ingredients
- 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
Method
- Place the oats in a frying pan and toast over a medium heat, stirring, until golden. Leave to cool.
- 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.
- 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.
A typical serving contains
-
Calories
- 372
- 19%
-
Sugars
- 32.4g
- 36%
-
Fats
- 16.9g
- 24%
-
Saturates
- 9.0g
- 45%
-
Salt
- 0.2g
- 4%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.