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
Omega-3 fats are good for your heart and are found in fish...
These healthy sugar-free dessert recipes are a delicious and...
Stir-fries are an easy way to get dinner on the table fast...
Whether you're looking for a quick breakfast or a refreshing...
If you’re trying to slim down, our low-calorie dinners to...
Carbs have gotten a bad rap as a diet no-no, but whole grains...
When you’re trying to lose weight, you don’t need to skimp on...
The next time you’re thinking about ordering takeout, put...
Fresh seasonal produce offers plenty of reasons to try one of...
Baking a cake from scratch doesn’t have to be time-intensive...
There’s something oh-so-soothing about a bowl of creamy...
Our nutritionists have verified that these recipes do not...
Homemade desserts, including piping-hot apple pie, rich...
If you’re searching for an affordable and healthy meal for...
Our healthy lasagna recipes, including classic meat lasagna...
Make sure you have a quick and easy dinner ready to go next...
- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- Preparation/ Technique
- July/August 1997