Toast the oatmeal in a pan under a hot grill until golden. Set aside
to cool. Put the cream, honey and whisky in a bowl and whip together
until it forms peaks. Fold in the yoghurt. Spoon the mixture into a
serving dish and chill in the refrigerator for 2 to 3 hours. Before
serving, sprinkle the oatmeal over the mixture and pile the
raspberries in the centre. Serves 6.

Ideally Cranachan should be made with Crowdie, a soft Scottish cheese
but yoghurt makes a good substitution.

** Favorite Scottish Recipes -- Johanna Mathie ** ** ISBN = 1
898435 12 X **