Raspberry and oatmeal sundaes
Average rating:
This makes a light, refreshing dessert after a rich main course. Use ground-up porridge oats instead of oatmeal if you prefer
-
Prep time: 10 mins
plus cooling -
Cooking time: 5 mins
-
Serves: 4-6
Ingredients
You can use any other soft fruits instead of the raspberries. Sliced strawberries, or blueberries work very well.
- 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
Method
- Toast the oatmeal by heating it in a heavy-based frying pan, stirring until lightly browned. Tip onto a plate and leave to cool.
- Beat the low-fat cheese in a bowl until softened. Add the honey, yogurt and vanilla and beat until smooth. Stir in the oatmeal.
- 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.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
