Toasted-Oat Shortcakes with Basil-Scented Peaches
These toasted oat shortcakes are filled with basil-infused peaches and topped with vanilla frozen yogurt in this decadent summer dessert.
From EatingWell: July/August 1997
Yield: 8 servings
Active Time: 30 minutes
Total Time: 1 hour
Ingredients
- Peach Filling
- 1 cup water
- 1/2 cup sugar
- 2 tablespoons lemon juice
- 1 cup fresh basil sprigs
- 6 peaches, or nectarines
- Shortcakes
- 1 1/4 cups old-fashioned oats
- 1 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup reduced-fat cream cheese
- 3/4 cup plus 2 tablespoons buttermilk, divided
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 1 pint nonfat vanilla frozen yogurt
Preparation
- To make peach filling: Combine water, 1/2 cup sugar and lemon juice in a saucepan. Bring to a boil over medium heat. Remove from heat, add basil and let steep for 10 minutes.
- Meanwhile, peel and pit peaches (or pit nectarines). Cut into 1/2-inch-thick slices and place in a bowl.
- Discard basil sprigs and pour the syrup over peaches. Let stand at room temperature, stirring occasionally, until syrup turns pink, 30 minutes to 1 hour.
- To make & assemble shortcakes: Preheat oven to 350°F.
- Spread oats on a baking sheet. Bake, stirring twice, until light golden and fragrant, about 15 minutes.
- Increase oven temperature to 425°. Coat a baking sheet with cooking spray.
- Whisk 1 cup toasted oats, flour, 1/4 cup sugar, baking powder, baking soda and salt in a mixing bowl. Cut cream cheese into dry ingredients with a pastry blender or your fingers until mixture resembles coarse meal.
- Combine 3/4 cup buttermilk, oil and vanilla in a glass measuring cup. Make a well in the dry ingredients. Add wet ingredients and stir with a fork until just combined. (Dough will be wet and sticky; do not overmix.)
- Spoon dough into 8 mounds on prepared baking sheet. Brush with remaining 2 tablespoons buttermilk and sprinkle with remaining 1/4 cup toasted oats. Bake shortcakes until golden, 10 to 12 minutes. Transfer to a wire rack to cool slightly. 10. To serve, split shortcakes in half with a serrated knife. Set bottoms on dessert plates. Spoon on peach filling and frozen yogurt. Set tops on at an angle. Serve immediately.
Nutrition Per serving:
317 calories; 5 g fat (1 g sat, 2 g mono); 6 mg cholesterol; 63 g carbohydrates; 8 g protein; 3 g fiber; 524 mg sodium; 400 mg potassium.
Nutrition Bonus: Calcium (16% daily value), Vitamin C (15% dv).
4 Carbohydrate Serving
Exchanges: 1 starch, 1 fruit, 2 other carbohydrate, 1/2 fat