From EatingWell: May/June 1994
Juicy rhubarb and fragrant peaches soak deliciously into tender buttermilk biscuits.
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 tablespoons cold unsalted butter, cut into small pieces
- 2 1/2 tablespoons cold reduced-fat cream cheese, cut into small pieces
- 3/4 cup buttermilk
- 1 large egg white, lightly beaten
- 1 teaspoon sugar
- 12 ounces rhubarb, trimmed and cut into 1/2-inch pieces (3 cups)
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 2 ripe peaches
- 1/4 cup whipping cream
- 1 cup nonfat vanilla yogurt
- To make biscuits: Preheat oven to 425°F. Line a baking sheet with parchment paper or coat with cooking spray. Stir together all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl. Cut butter and cream cheese into the dry ingredients with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Make a well in the center and add buttermilk; stir with a fork just until a dough forms.
- Turn the dough out onto a lightly floured surface and knead it very briefly. Pat into a 1/4-inch thickness and cut biscuits with a 3-inch cutter. Reroll any dough scraps and cut them too. Arrange biscuits on the prepared baking sheet, brush tops with egg white and sprinkle with 1 teaspoon sugar. Bake until golden brown, about 10 minutes. Transfer to a rack and let cool slightly.
- To make filling: Stir together rhubarb, 1/2 cup sugar and lemon juice in a medium saucepan. Bring to a simmer over low heat. Cook, uncovered, for 1 minute. Transfer the rhubarb to a bowl with a slotted spoon. Increase heat to medium and boil the liquid until it is syrupy, about 2 minutes. (You should have about 1/2 cup.) Add the syrup to the reserved rhubarb and set aside.
- Blanch peaches in boiling water for 1 minute. Remove with a slotted spoon and refresh under cold water. Slip off skins. Cut the peaches in half, remove pits and thinly slice. Add to the rhubarb and stir gently to mix. Whip cream in a chilled bowl until firm peaks form. Fold into yogurt.
- To assemble shortcakes: Slice the biscuits in half with a serrated knife and place bottoms on dessert plates. Spoon the fruit filling onto and around the biscuits. Spoon a little of the yogurt-cream topping over the fruit. Replace biscuit tops and finish with a dollop of topping.
Per serving: 302 calories; 7 g fat (5 g sat, 1 g mono); 22 mg cholesterol; 52 g carbohydrates; 7 g protein; 2 g fiber; 501 mg sodium; 353 mg potassium.
Nutrition Bonus: Folate (26% daily value), Calcium & Iron (15% dv).
Carbohydrate Servings: 3 1/2
Exchanges: 3 1/2 other carbohydrate, 1 1/2 fat
More From EatingWell
Our easy holiday appetizer recipes are great for a holiday...
Citrus fruit, such as grapefruit, lemons, limes and oranges,...
Kale and other dark leafy greens are a flavorful, vitamin-...
Making a quick and healthy dinner when you really pressed for...
A piping hot bowl of soup is the ultimate comfort food during...
Decadent cream-based soups are typically loaded with...
Enjoy seasonal fresh fruit even in winter with these healthy...
Winter salads can taste like a refreshing start to those...
Save money on food during the holiday season but still eat...
Pasta is a favorite comfort food—it’s quick, easy to cook and...
Picture this: You arrive home tired and frazzled, and the...
Our gluten-free cookie recipes are a healthy and delicious...
Whether you’re making Christmas cookies for your annual...
End your holiday meal on a sweet note with our healthy...
Spend more time with friends and family and less time in the...
Our festive holiday cocktails, including healthy recipes for...
- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- Preparation/ Technique
- May/June 1994