Ingredients: • 2/3 cup quick-cooking (not instant) McCann's Irish oatmeal, toasted and cooled
• 4 cups fresh strawberries, hulled
• 5 tablespoon sugar
• 1 1/4 cups heavy (whipping) cream
• 2/3 cup plain yogurt or sour cream
• 1 tablespoon Irish whiskey
• 1/2 cup fresh blueberries
If you don't feel like baking, this colorful make-ahead dessert is just the ticket.
Chill four 8- or 9-ounce stemmed glasses.
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.
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. Serves 4