Margaret'S Strawberry Flummery

• 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

1. Chill four 8- or 9-ounce stemmed glasses.
2. To toast the oatmeal: Preheat the oven to 350u0b0F 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.

mccanns irish, strawberries, sugar, heavy cream, plain yogurt, irish whiskey, fresh blueberries

Taken from www.food.com/recipe/margarets-strawberry-flummery-485166 (may not work)