Ingredients
- 2/3 cup oats (quick-cooking not instant, McCann's Irish oatmeal, toasted and cooled)
- 4 cups strawberries (fresh, hulled)
- 5 tablespoon granulated sugar
- 1 1/4 cups heavy whipping cream
- 2/3 cup plain yogurt (or sour cream)
- 1 tablespoon whiskey (Irish whiskey)
- 1/2 cup blueberries (fresh)
How to Make
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Step 1: Chill four 8- or 9-ounce stemmed glasses.
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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.
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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.
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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.
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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.
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Step 6: At serving time, divide the blueberries on top of each.
We hope you enjoy this recipe!
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