Method :
- Spread the oatmeal on a baking
sheet and brown under a hot grill for about 2 minutes, stirring
often until evenly colored.
- Leave until cold.
- Divide the raspberries between
four individual dishes or glasses (the berries may be fresh or just
thawed).
- Whip the cream to soft peaks.
- Fold in the yoghurt until evenly
mixed.
- Stir in the toasted oatmeal.
- Spoon over the raspberries.
- Chill for 6 hours.
- Just before serving, sprinkle with
sugar.
Note :
A rich but slightly sharp pudding which
may be made well in advance and which has an unusual combination of
flavors and textures.
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