Cranachan, a Scottish classic, has just four ingredients: Raspberries, honey, whipped cream and toasted oats. It takes like 10 minutes to make, and it’s a super-light dessert.
I was born into an extremely Scottish family, so we like to eat things like this. Cranachan is light and appropriate for this blog, but the majority of Scottish desserts are pretty heavy. (Deep-fried Mars bar, anyone?) In the future, I’d like to try my hand at “lightening-up” some of those other classics, like shortbread and black bun.
See those cute little dessert cups? I bought them in Dollar Tree, and they’re 100% re-usable.
If you enjoy this recipe, you may also enjoy my non-alcoholic, yet still “Tipsy Laird-inspired” Raspberry Jelly Roll Cake.
Cranachan: A Simple Scottish Trifle
Servings: 4
Calories: 106kcal
Ingredients
- 3 tablespoon lightly toasted oats
- 1½ cups raspberries
- 2 tablespoon honey
- ¾ cup whipped dessert topping (like Cool Whip)
Instructions
- Lightly toast the oats in a small skillet over medium heat, stirring frequently until the oats become lightly brown and begin to smell "nutty." Set aside.
- Set aside 4 raspberries to decorate the top of each serving.
- Mash up the rest of the raspberries with a fork.
- Layer about 1 tablespoon of mashed raspberries on the bottom of each dessert cup.
- Top the raspberries with about ½ teaspoon honey.
- Top with about 1 to 2 tablespoons of whipped cream (I used Wal Mart brand Cool Whip because I didn't want to buy heavy cream.)
- Sprinkle about 1 teaspoon of toasted oats on top of the whipped cream.
- Repeat with another layer of raspberries. Drizzle on another ½ teaspoon of honey. Top with 1 to 2 tablespoons of Cool Whip and another teaspoon of oats.
- Finally, drizzle another ½ teaspoon of honey over the top. Top with one of the reserved raspberries.
