- 4 Tbsp. honey*
- 3 Tbsp. whisky
- ¼ cup rolled oats
- 1 ¼ cup heavy cream
- 1 ½ cup strawberries, quartered or raspberries, whole
- Preheat broiler.
- Melt honey into whisky in a small saucepan over low heat. Remove from heat and set aside to cool. Spread oats in one layer on a baking sheet and toast under broiler, stirring occasionally, until browned. Let cool.
- Whip the cream in a large bowl until stiff, being careful not to over-whip. Gently fold the oats and honey mixture into the cream.
- Reserving four raspberries or strawberry quarters for garnish, stir the remaining berries into the cream mixture. Divide between four glasses or dishes and top with the reserved berries. Cover and chill 1–2 hours before serving.
*Diabetics: Omit the honey. Toast oats as above, place in a bowl and sprinkle with the whisky. Add the oats and raspberries to the cream as above and sweeten to taste with a granulated sweetener.
*Nutrient analysis not available. High calorie, low potassium, low phosphate.