Cranachan Crunch


  • 75g crunchy oat cereal

  • 600ml Greek plain yogurt

  • 260g cups raspberries


  1. Preheat the grill. Spread the oat cereal on a baking sheet and heat for 3-4 minutes, stir regularly until lightly toasted. Set aside to cool.

  2. Fold the oat cereal into the Greek yogurt when it is completely cooled. Gently fold in 200g generous 1 cup of the raspberries, bring carefully not to crush the berries too much.

  3. Pour the yogurt mixture into four serving glasses or dishes, top with the remaining raspberries. Serve immediately.

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