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Toasted-Oat Shortcakes With Basil-Scented Peaches

Categories:
desserts

***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

TO MAKE PEACH FILLING:

1. In a saucepan, combine water, sugar and lemon juice. 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 syrup over peaches. Let stand at room temperature, stirring occasionally, until syrup turns pink, 30 minutes to 1 hour.

TO MAKE & ASSEMBLE SHORTCAKES:

1. Preheat oven to 350F.

2 Spread oats on a baking sheet. Bake for 15 minutes, or until light golden and fragrant, stirring twice.

3. Increase oven temperature to 425. Lightly oil a baking sheet or coat it with nonstick spray.

4. In a mixing bowl, whisk 1 cup toasted oats, flour, sugar, baking powder, baking soda and salt. Using a pastry blender or your fingers, cut cream cheese into dry ingredients until mixture resembles coarse meal.

5. In a glass measuring cup, combine 3/4 cup buttermilk, oil and vanilla. 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.)

6. Spoon dough into 8 mounds on prepared baking sheet. Brush with remaining 2 tablespoons buttermilk and sprinkle with remaining 1/4 cup toasted oats.

7. Bake shortcakes for 10 to 12 minutes, or until golden. Transfer to a wire rack to cool slightly.

8. 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.

Makes 8 servings.

295 calories per serving; 9 grams protein; 4 grams fat (1.2 grams saturated fat); 58 grams carbohydrate; 420 mg sodium; 3 mg cholesterol; 3 grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Eating Well, July/August 1997

Yield: 8 servings

Preparation Time: 0:00




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