Ingredients20 m servings 300 cals
- Preheat the oven to 350 degrees F (175 degrees C). Spread oats out in a thin layer on a baking sheet. Toast in the preheated oven for about 10 minutes, or until nut-brown. Set aside to cool. Remove them from the pan for faster cooling.
- In a medium bowl, whip the cream to firm peaks, but not grainy. Gently fold in the confectioners' sugar, vanilla and toasted oats. Spoon into 4 serving bowls, and top with fresh berries. For an extra touch, drizzle a bit of dark rum over each serving. Garnish with a mint leaf.
Per Serving: 300 calories; 22.9 g fat; 20.1 g carbohydrates; 2.9 g protein; 82 mg cholesterol; 23 mg sodium. Full nutrition
ReviewsRead all reviews 5
In scotland it would really be a good scottish whisky (Scotch) that would be used not rum as suggested. I always add honey, again preferrably heather honey to the cream to give a better flavour....
I love making this simple dessert for the summer. I leave the rum out for my son and add a little extra for my husband.
This was lovely. Much lighter taste than you would imagine. Very quick and easy to make.