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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.
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.
- 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