Celebrate Burns Night with a classic Scottish dessert. Our healthier twist swaps out the whisky and cream, but keep
Serves 4  / 
Prep 5  / 
Cook 5


50g Coop Honest Value porridge oats
350g Coop raspberries
2 tbsp Coop clear honey
500g pot Co-op Honest Value low fat natural yogurt
2 tbsp Coop orange juice


Toast the oats in a dry frying pan over a medium heat for 5 mins, stirring. Set aside to cool.
Use the back of a spoon to push half the raspberries through a sieve into a bowl to make a purée, and stir in ½ tbsp of the honey.
In a separate bowl, stir together the yogurt, orange juice and 1 tbsp of the honey, until well mixed. Reserve some of the toasted oats and whole raspberries for a garnish, then fold the rest into the yogurt mixture, along with the purée, creating a rippled effect.
Divide among four serving glasses. Top with the reserved oats and raspberries, and drizzle with the remaining honey. Chill for an hour before serving.