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.

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 350°F.

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.

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