Peach and Basil Shortcake

Cooking Light June 2012

Photo by Reen O.

PREP TIME

29

minutes

TOTAL TIME

180

minutes

SERVINGS

--

servings

PREP TIME

29

minutes

TOTAL TIME

180

minutes

SERVINGS

--

servings

Ingredients

  • Topping:

  • 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

  • Shortcake:

  • 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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