Margaret's Strawberry Flummery

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2/3 cup mccann's irish oatmeal, quick-cooking (not instant)
• 4 cups strawberries, hulled
• 5 tablespoons sugar
• 1 1/4 cups heavy cream (whipping)
• 2/3 cup plain yogurt or 2/3 cup sour cream
• 1 tablespoon irish whiskey
• 1/2 cup fresh blueberries

Recipe

• 1 chill four 8- or 9-ounce stemmed glasses.
• 2 to toast the oatmeal: preheat the oven to 350°f spread it out on a baking sheet. bake, shaking the pan at 5-minute intervals to prevent burning, for 15 minutes, or until toasted. remove from the oven and let cool.
• 3 put the hulled strawberries in a large bowl and mash, or pulse a few times in a food processor. stir in 1 tablespoon of the sugar.
• 4 whip the cream with an electric mixer until soft peaks form. fold in the yogurt or sour cream, the remaining 4 tablespoons of sugar, the whiskey, and oatmeal.
• 5 spoon 1 to 2 tablespoons of the strawberries into the bottom of each glass. spoon 1 to 2 tablespoons of the oatmeal-cream mixture over the berries. repeat the layers.
• 6 refrigerate for 1 to 2 hours, or until set. at serving time, divide the blueberries on top of each.