Enjoy a taste of Disney with this pocket-size cookbook of snacks inspired by your favourite animated adventures!

Celebrate your love of Disney films with this adorable cookbook filled with the most delicious snacks from Insight Editions’ bestselling Disney and Pixar cookbooks.

BITE-SIZE AND DELICIOUS: Tempt your tastebuds with these simple recipes featuring everyday ingredients. Enjoy White Rabbit’s Garden Crudité (Alice in Wonderland), Merida Cranachan (Brave), Bare Necessities Banana Muffins (The Jungle Book), Mug of Meat (The Emperor’s New Groove), Icicle Cookies (Frozen), and so many more delicious creations to munch on!

GREAT GIFT: Perfect for holidays, party hosts, birthdays—and un-birthdays, of course! It’s sure to be a delight for any Disney fan

BEAUTIFUL AND CUTE: This fully licensed cookbook features gorgeous recipe photos, beautiful styling, and artful appearances of the characters you love

---

Scottish Cranachan

Brave

Merida needs all the energy she can muster for her sportsmanship, and breakfast is the perfect place to start. Cranachan is a beloved Scottish dessert, but here it gets a healthful makeover fit for breakfast. Since Scottish oats aren’t easily available in America, the same style can be acquired by briefly pulsing oats in a blender or a food processor. We’re also using whipped yogurt rather than pure whipped cream, and lots of raspberry goodness layered in.

GF, V | Yield: 4 servings

OATMEAL

2 cups old-fashioned rolled oats, pulsed briefly several times in a blender or food processor

½ teaspoon salt

2 tablespoons pure maple syrup

RASPBERRY SAUCE

2 cups raspberries, fresh or thawed if frozen

1 tablespoon honey

WHIPPED YOGURT

½ cup whipping cream

2 cups raspberry or strawberry Greek yogurt

1. To make the oatmeal: Add oats, 4 cups water, salt, and maple syrup to a medium saucepan; cook per package instructions.
2. To make the raspberry sauce: In a small saucepan combine raspberries, honey, and 3 tablespoons water. Cook over medium heat, mashing occasionally, until raspberries are broken down, about 10 minutes.
3. Remove from the heat and let cool slightly. Use an immersion blender to blend the sauce until smooth.
   (Or pour the sauce into the bowl of a food processor fitted with a steel blade and process until smooth.)
4. Strain the sauce through a fine-mesh strainer into a bowl. Refrigerate the sauce, uncovered, until ready to assemble.
5. To make the whipped yogurt: Whip the whipping cream with an electric mixer until stiff peaks form.
   Slowly fold in the yogurt, then slowly fold in ¼ cup of the raspberry sauce.
6. To assemble: Layer the oatmeal, raspberry sauce, and whipped yogurt in one large bowl or four single-serving dishes until all ingredients are used, ending with whipped yogurt on top.

Recipe reprinted with permission from Insights Edition.