Margaret'S Strawberry Flummery - cooking recipe

Ingredients

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

Preparation

Chill four 8- or 9-ounce stemmed glasses.
To toast the oatmeal: Preheat the oven to 350\u00b0F 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.
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.
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.
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. At serving time, divide the blueberries on top of each.