Scottish Cream Crowdie (Toasted Oatmeal)

1. 1

   Spread the oatmeal on a cookie sheet and toast in a 375 F. oven for 15 to 20 minutes.

2. 2

   Shake the pan occasionally to make sure the oatmeal does not burn.

3. 3

   Cool the oatmeal.

4. 4

   Whip the cream lightly.

5. 5

   Add the sugar, vanilla and rum gradually and continue beating until stiff.

6. 6

   Fold the oatmeal into the cream, then fold in the raspberries.

7. 7

   Chill 4 hours before serving.

8. 8

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No nutritional information available.

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