1. Chill four 8- or 9-ounce stemmed glasses. 2. 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. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
