Toasted-Oat Shortcakes with Basil-Scented Peaches
From EatingWell: July/August 1997
These toasted oat shortcakes are filled with basil-infused peaches and topped with vanilla frozen yogurt in this decadent summer dessert.
- Peach Filling
- 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. 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.
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
More From EatingWell
If you want to make the spread at your next party look...
Cool down with these healthy, homemade freezer pops. On hot...
If you’re looking for a new recipe to make for your Fourth of...
Put a fresh twist on your classic American fare with this...
From grilled chicken recipes to chicken salad recipes, our...
Having a snack attack? Stock your fridge and pantry with...
To round out your summer meal, enjoy one of our healthy...
Enjoy all the fruits and vegetables summer has to offer with...
What's a picnic without coleslaw and a salad? Our healthier...
You won’t waste half a day’s worth—or more—of calories with...
Beat the heat this summer with these easy recipes for your...
Fire up the grill, pull out the lawn chairs and celebrate...
Whether you’re in the mood for a sweet or salty snack, our...
We know summer can be a busy time of year, but be sure to...
Turmeric most often appears in Indian cuisine, as its flavor...
Cut saturated fat when you bake by swapping some of the...
- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- Preparation/ Technique
- July/August 1997