Nutrition per serving may change if servings are adjusted.
1 cup water
1/2 cup sugar
2 tablespoons lemon juice
1 cup fresh basil sprigs
6 peaches, or nectarines
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
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.
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.