Since there's so many beautiful, juicy raspberries available at the moment I thought I'd share this recipe with you. Cranachan is a traditional Scottish dessert originally made with Crowdie (a type of cream cheese), toasted oatmeal, honey and whiskey. Raspberries were added in the Summer months as they became available. However, these days it tends to be made with cream and has become quite a luxurious dessert.
This recipe, however, is a much lighter version of the modern recipe and can be eaten as a breakfast dish as well as a dessert. I used my grain and tree nut free crunchy cereal recipe instead of the oatmeal and there's no need for any extra added sweetener. So remember to make the cereal before assembling the dish.
If you're following the Specific Carbohydrate Diet make the yogurt 48 hours before making this recipe. To make it extra special you can use yogurt cream or yogurt cheese and fold 3 to 4 tablespoons of whiskey into the cream with the raspberries.
Cranachan is assembled immediately before serving so the cereal remains crunchy. Gather your ingredients into bowls and mix just before serving.
Cranachan GF SCD
600 ml yogurt, yogurt cream, coconut yogurt or coconut cream
400 g raspberries
75 g Crunchy Cereal made beforehand
3 or 4 tblsps whiskey (optional)
sprig of mint to garnish (optional)
Crush the cereal into small pieces and place the ingredients into separate bowls.
Mix the cereal into the yogurt and carefully fold in the raspberries leaving a few on one side to pile on top.
Spoon into glasses and top with the spare raspberries.
and more raspberries..
Serve immediately to prevent the cereal from going soggy!
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This recipe is linked to Fat Tuesday, Hearth & Soul Blog Hop, Allergy Free Wednesdays, Whole Food Fridays, Wellness Weekend, Healthy Vegan Friday