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Toasted-Oat Shortcakes with Basil-Scented Peaches

July/August 1997

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These toasted oat shortcakes are filled with basil-infused peaches and topped with vanilla frozen yogurt in this decadent summer dessert.


Toasted-Oat Shortcakes with Basil-Scented Peaches Recipe

Makes: 8 servings

Active Time:

Total Time:

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

  1. 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.
  2. Meanwhile, peel and pit peaches (or pit nectarines). Cut into 1/2-inch-thick slices and place in a bowl.
  3. 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.
  4. To make & assemble shortcakes: Preheat oven to 350°F.
  5. Spread oats on a baking sheet. Bake, stirring twice, until light golden and fragrant, about 15 minutes.
  6. Increase oven temperature to 425°. Coat a baking sheet with cooking spray.
  7. 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.
  8. 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.)
  9. 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).

Carbohydrate Servings: 4

Exchanges: 1 starch, 1 fruit, 2 other carbohydrate, 1/2 fat


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Recipe Categories

Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Brunch
Dessert
Season
Spring
Summer
Fall
Ethnic/Regional
American
Southern/Soul
Ease of Preparation
Moderate
Total Time
1 hour or less
Publication
July/August 1997

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