Spread the oats on to a baking tray
and lightly toast under a grill or in the oven at low heat. Allow to cool. Stir together the whisky, honey and
lemon juice, then gradually beat into the cottage cheese and yoghurt. Stir in most of the toasted oats and
the dates. Divide between 4 tall serving glasses
and sprinkle with the remaining oats. Serve chilled.
