Raspberry Cranachan Yoghurt Pot


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  • g raspberries fresh
  • g Marvel Milk Powder
  • g yoghurt Greek style
  • g sugar muscovado, dark
  • g whole porridge oats


  • 1

    Step 1

    Blend half of the raspberries to a purée, with the Marvel until smooth and creamy and the Marvel is dissolved. Set aside.
  • 2

    Step 2

    Toast the oats gently under a hot grill or in a hot oven until golden brown, turning occasionally. Sprinkle evenly with the sugar and further grill until the sugar melts/caramelises.
  • 3

    Step 3

    Allow to cool and mix up to create a crunchy/crumbly effect, set aside
  • 4

    Step 4

    Evenly spoon a small portion of the purée in the bottom of each serving dish, add a few raspberries, sprinkle with some toasted crunchy oats, top with the whisked smooth yoghurt and ripple in the remaining raspberry purée.
  • 5

    Step 5

    Top with the remaining raspberries and crunchy toasted oats.
  • 6

    Step 6

    The oats and sugar can be toasted in a very hot oven if a grill is unavailable. 0% fat yoghurt can be used as an alternative to full fat and will decrease the calories and increase the protein content.


  • 1000 g raspberries fresh
  • 100 g Marvel Milk Powder
  • 1500 g yoghurt Greek style
  • 25 g sugar muscovado, dark
  • 125 g whole porridge oats