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STRAWBERRY FLUMMERY




Source of Recipe


"Irish Puddings, Tarts, Crumbles and Fools."


List of Ingredients




* 2/3 cup quick-cooking (not instant) McCann's Irish oatmeal, toasted and cooled (see note)
* 4 cups fresh strawberries, hulled, plus 4 whole berries for garnish
* 5 tablespoons sugar, divided
* 1 1/4 cups heavy whipping cream
* 2/3 cup plain yogurt or sour cream
* 1 tablespoon Irish whiskey


Recipe



1. Chill 4 (8- or 9-ounce) stemmed glasses. Set aside 4 teaspoons of the toasted oatmeal for a garnish.
2. 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.
3. Whip cream with an electric mixer until soft peaks form. Fold in yogurt or sour cream, remaining 4 tablespoons of sugar, whiskey and oatmeal.
4. Spoon 1 to 2 tablespoons of the strawberries into bottom of each glass. Spoon 1 to 2 tablespoons of oatmeal-cream mixture over berries. Repeat the layers. Refrigerate for 1 to 2 hours, or until set. At serving time, sprinkle 1 teaspoon reserved oatmeal on top of each glass and garnish with a whole strawberry. Makes 4 servings.

Note: To toast the oatmeal, spread it out on a baking sheet. Toast in a preheated, 350-degree oven for 15 minutes, shaking the pan at 5-minute intervals to prevent burning. Remove from the oven and let cool.