Strawberry Flummery
Recipe: #20485
August 07, 2015
Categories: Desserts, Oats, Strawberry, Irish, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Alcohol, Heavy Cream, Kosher Dairy, more
"This is a quick Irish dessert, for when you don't feel like baking. In addition to the prep time, needs 1-2 hours refrigeration in order to set properly."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (290.5 g)
- Calories 418.3
- Total Fat - 16.9 g
- Saturated Fat - 9.4 g
- Cholesterol - 53.8 mg
- Sodium - 47 mg
- Total Carbohydrate - 61.6 g
- Dietary Fiber - 6.8 g
- Sugars - 35.7 g
- Protein - 8.6 g
- Calcium - 125.4 mg
- Iron - 1.8 mg
- Vitamin C - 16.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Chill four 8- or 9-ounce stemmed glasses.
Step 2
To toast the oatmeal, preheat the oven to 350°F. Spread the oats 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.
Step 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.
Step 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.
Step 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. Refrigerate for 1 to 2 hours, or until set.
Step 6
At serving time, divide the blueberries on top of each.
Tips
No special items needed.
0 Reviews
You'll Also Love
