This makes a light, refreshing dessert after a rich main course. As an alternative to oatmeal, you can grind porridge oats in a food processor until they're broken up but not completely ground.
Serves: 4 - 6
Takes: 10 mins preparation + cooling + 5 mins cooking
75g (3oz) oatmeal
250g (9oz) low-fat cheese
4tbsp clear honey
200g (7oz) low-fat natural yogurt
2 tsp vanilla extract
250g (9oz) fresh or frozen raspberries
1. Toast the oatmeal by heating it in a heavy-based frying pan, stirring until lightly browned. Tip onto a plate and leave to cool.
2. Beat the low-fat cheese in a bowl until softened. Add the honey, yogurt and vanilla and beat until smooth. Stir in the oatmeal.
3. Scatter a third of the raspberries into four small serving glasses and spoon over half the oat. Scatter half the remaining raspberries on top and add the remaining oat mix. Scatter with the remaining raspberries.
Top tip:Use any other soft fruits instead of the raspberries. Sliced strawberries, or blueberries work very well.