Margaret's Strawberry Flummery

Name: Margaret's Strawberry Flummery
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Jostlori

"This recipe is so very different from the one already posted on this website. How can you go wrong with fruit and whiskey? Found on Irish Abroad, a recipe by Margaret Johnson. Can't wait to try it. If you don't feel like baking, this colorful make-ahead dessert is just the ticket. PREP TIME DOESNT INCLUDE REFRIGERATION TIME"

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Ready In:: 30mins
Ingredients:: 7
Serves:: 4

ingredients

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

directions

Chill four 8- or 9-ounce stemmed glasses.
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.
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.
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.
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.
Refrigerate for 1 to 2 hours, or until set. At serving time, divide the blueberries on top of each.