Peach and Basil Shortcake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Favorite summer flavors combine for Peach and Basil Shortcake-a real peach of a dessert! Ingredients:
4 cups sliced peeled peaches (about 3 pounds) |
1/3 cup sugar |
1/3 cup small basil leaves |
1 1/2 tablespoons fresh lemon juice |
9 ounces cake flour (about 2 1/4 cups) |
1/2 cup sugar, divided |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
6 tablespoons chilled butter, cut into small pieces |
1 cup low-fat buttermilk |
cooking spray |
1 1/2 teaspoons fat-free milk |
1/4 cup slivered almonds |
3/4 cup plain nonfat greek yogurt |
Directions:
1. To prepare topping, combine peaches, 1/3 cup sugar, basil, and juice in a bowl; let stand 1 hour.
2. Preheat oven to 400°.
3. To prepare shortcake, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 7 tablespoons sugar, baking powder, baking soda, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or two knives until the mixture resembles coarse meal. Stir in buttermilk with a fork just until combined (do not overmix). Spoon the dough into a 9-inch round metal baking pan coated with cooking spray. Gently brush the dough with milk. Sprinkle with remaining sugar and almonds.
4. Bake at 400° for 23 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack. Remove shortcake from pan; cool completely on wire rack.
5. Cut shortcake into 12 wedges. Top each with 1/3 cup peach mixture and 1 tablespoon yogurt.
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