Summery Flummery

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A variation on a traditional Scots Highland flummery, this lighter version uses half cream, half Greek yogurt instead of 100 percent heavy cream, as well as seasonal strawberries.

  • 12Servings

Ingredients

  • 1 stick unsalted butter (4 oz.)
  • 1 cup sliced almonds
  • 1/2 cup light brown sugar
  • 1/2 cup extra-thick rolled oats, such as Bob’s Red Mill
  • 1 cup whipping cream
  • 1 cup fat-free Greek yogurt
  • 11/4 lb. fresh strawberries, quartered, plus more whole strawberries, for garnish (3¾ cups)

Preparation

1 | Melt butter in saucepan over medium heat. Add almonds, brown sugar, and oats; stir over medium heat 2 to 3 minutes, or until sugar melts. Transfer to cold plate, and set aside to cool and harden.

2 | Whip cream with electric mixer 3 to 4 minutes, or until soft peaks form. Fold in yogurt.

3 | When almond mixture is firm, crumble into small pieces. Reserve a few pieces for garnish, and stir remainder into cream mixture along with quartered strawberries.

4 | Divide flummery among serving dishes, and garnish with reserved whole strawberries and almond crumbles.

Nutrition Information

  • Calories: 257
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 48 mg
  • Fat Content: 19 g
  • Fiber Content: 2 g
  • Protein Content: 5 g
  • Saturated Fat Content: 10 g
  • Sodium Content: 19 mg
  • Sugar Content: 13 g