2 tbsp butter or margarine
200 ml oats
50 ml Dansukker Soft Brown Sugar
400-600 ml raspberries
500 ml crème fraîche
50 ml Dansukker Jelly Sugar Multi
Melt the butter or margarine in a frying pan. Add the oats and brown sugar and toast them in the fat until golden. Set aside. Rinse and pick over the raspberries. Whisk the crème fraîche with the jelly sugar. Layer the crème fraîche with the raspberries in four individual serving glasses. Sprinkle the toasted oats on top. Serve immediately.
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