Spiced oat and berry fool

Ingredients

150 g (5 oz) Flahavans Irish Porridge Oats
4 tbsp brown sugar
2 tsp mixed spice
Zest of 1 lemon
400 g (14 oz) cranberries or blackcurrants (thawed, if frozen)
3 tbsp caster sugar
4 tbsp Greek yoghurt
1 x 568 ml carton double cream, whipped

Preheat grill. Spread out oats on a baking tray and sprinkle over brown sugar. Toast under grill for 2 to 3 minutes then tip into a large bowl and mix through spice and zest. Meanwhile, heat berries in a small pan with caster sugar until bursting and tender. Add extra sugar if berries are too tart. Cool.

Fold oat mix, berries and yoghurt into whipped cream. Spoon into dessert glasses.

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