These toasted oat shortcakes are filled with basil-infused peaches and topped with vanilla frozen yogurt in this decadent summer dessert. Source: EatingWell Magazine, July/August 1997

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Ingredient Checklist


Instructions Checklist
  • 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 degrees F.

  • Spread oats on a baking sheet. Bake, stirring twice, until light golden and fragrant, about 15 minutes.

  • Increase oven temperature to 425 degrees . 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.

  • 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 Facts

316 calories; 4.7 g total fat; 1.2 g saturated fat; 6 mg cholesterol; 552 mg sodium. 405 mg potassium; 62.9 g carbohydrates; 3.2 g fiber; 40 g sugar; 7.8 g protein; 282 IU vitamin a iu; 9 mg vitamin c; 55 mcg folate; 154 mg calcium; 2 mg iron; 49 mg magnesium;