Low Fat Toasted-Oat Shortcakes with Basil-Scented Peaches Recipe

Low Fat Toasted-Oat Shortcakes With Basil-Scented Peaches Recipe

Ingredients

• ***PEACH FILLING***
• 1 cup water
• 1/3 cup granulated sugar
• 2 tablespoons fresh 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 granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup reduced-fat cream cheese
• 3/4 cup buttermilk, plus 2 tablespoons
• 1 tablespoon canola oil
• 1 teaspoon pure vanilla extract
• 1 pint nonfat vanilla frozen yogurt

Method

TO MAKE PEACH FILLING: 1.

1. In a saucepan, combine water, sugar and lemon juice.
2. Bring to a boil over medium heat.
3. Remove from heat, add basil and let steep for 10 minutes.
4. Meanwhile, peel and pit peaches (or pit nectarines).
5. Cut into 1/2-inch-thick slices and place in a bowl.
6. Discard basil sprigs and pour syrup over peaches.
7. Let stand at room temperature, stirring occasionally, until syrup turns pink, 30 minutes to 1 hour.

TO MAKE & ASSEMBLE SHORTCAKES: 1.

1. Preheat oven to 350°F.
2. Spread oats on a baking sheet.
3. Bake for 15 minutes, or until light golden and fragrant, stirring twice.
4. Increase oven temperature to 425°.
5. Lightly oil a baking sheet or coat it with nonstick spray.
6. In a mixing bowl, whisk 1 cup toasted oats, flour, sugar, baking powder, baking soda and salt.
7. Using a pastry blender or your fingers, cut cream cheese into dry ingredients until mixture resembles coarse meal.
8. In a glass measuring cup, combine 3/4 cup buttermilk, oil and vanilla.
9. Make a well in the dry ingredients.
10. Add wet ingredients and stir with a fork until just combined.
11. Dough will be wet and sticky; do not overmix.
12. Spoon dough into 8 mounds on prepared baking sheet.
13. Brush with remaining 2 tablespoons buttermilk and sprinkle with remaining 1/4 cup toasted oats.
14. Bake shortcakes for 10 to 12 minutes, or until golden.
15. Transfer to a wire rack to cool slightly.
16. To serve, split shortcakes in half with a serrated knife.
17. Set bottoms on dessert plates.
18. Spoon on peach filling and frozen yogurt.
19. Set tops on at an angle.
20. Serve immediately.

Makes 8 servings.

1. Calories per serving; 9 grams protein; 4 grams fat 1 grams saturated fat; 58 grams carbohydrate; 420 mg sodium; 3 mg cholesterol; 3 grams fiber

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