In a large skillet, heat oats until toasted and golden-brown, stirring constantly. Cool. In a large bowl, combine honey, whiskey, yogurt, and whipping cream and whisk until stiff. Fold in most of the toasted oats and 3/4 cup of raspberries. Spoon into dessert dishes. Sprinkle with remaining oats and garnish with remaining raspberries. Makes 4 servings.