Toasted- Oat Shortcakes With Basil-scented Peaches |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Basil-scented peaches are a luscious surprise layered in a homey toasted-oat shortcake! Ingredients:
****peach filling |
1 cup water 1/2 cup granulated sugar |
2 tablespons 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 tespoons baking powder |
1 tespoon baking soda |
1/2 teaspoon salt |
1/4 cups reduced-fat cream cheese |
3/4 cups plus 2 tablespoons buttermilk |
1 tablespoon canola oil |
1 tespoon pure vanilla extract |
1 pint non-fat vanilla frozen yogurt |
Directions:
1. ***Filling***
2. 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.
3. Meanwhile, peel and pit peaches ( or nectarines). Cut into 1/2 inch-thick slices and place in bowl.'
4. Discard basil sprigs and pour syrup over peaches. Let stand at room temperature, stirring occasionally, unitl syrup turns pink, 30 minutes to 1 hour.
5. **Shortcakes***
6. Preheat oven to 350
7. Spread oats on a baking sheet. Bake for 15 minutes, or until light golden and fragrant, stirring twice.
8. Increase oven tem to 425. Lightly oil a baking sheet or coat with cooking spray.
9. In a mixing bowl, whisk 1 cup toasted oats, flour, suagr, baking powder, baking soda and salt. Using a pastry cutter or your fingers, cut cream cheese into dry ingredients until mixture resembles coarse meal. 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).
10. Spoon dough into 8 mounds on prepared baking sheet. Brush with reamining 2 tablespoons buttermilk and sprinkle with remaining 1/4 toasted oats.
11. Bake shortcakes for 10 to 12 minutes, or until golden. Transfer to a wire rack to cool slightly.
12. To serve, split shortcakes in half with a serrated knife. Set bottoms on a dessert plate. Spoon on peach filling and frozen yogurt. Set tops on at an angle. Serve!
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