Margaret's Strawberry Flummery

Total Time
30mins
Prep 30 mins
Cook 0 mins

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

Ingredients Nutrition

Directions

  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.