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This is a light version of the Scottish Atholl Brose, a rich dessert with an amusing history. It is said that the dessert, originally a mixture of whisky, cream and honey, was used to capture a robber called Big Rory, who stole from passers-by in the woodlands of Lord Atholl. A young man noticed that Rory drank from the same well every day and filled the well with Atholl Brose. Rory became drunk and was captured by the young man who then married Lord Atholl's daughter. This recipe includes raspberries, and it replaces the cream with yoghurt. It is still quite rich, so serve it in small portions. TPreparation time : 15 minutes, Chilling Time : 1 hour, Cooking time : 5 minutes oven : Preheat to 190°C (375°F, gas mark 5), Calories per serving: 130ake care not to over brown the oats as they may become bitter.

1. Spread the oats out evenly on an ungreased baking sheet and roast them in a hot oven for 3-5 minutes until they are pale golden-brown. As soon as their colour has turned, remove them from the oven.

2. Allow the oats to cool and put them into a large bowl. Add the yoghurt, honey and Drambuie. Mix well together, then cover and chill in the refrigerator for 1 hour.

3. Spoon the mixture into small glasses or bowls, level the surfaces with a knife or spoon and decorate the tops with fresh raspberries. These desserts will keep in the refrigerator for 24 hours.

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