Peach Shortcakes

By jeaklor

Ingredients

• 1 cup flour
• 1/4 cup plus 2 tsp. sugar, divided
• 2 tsp. CALUMET Baking Powder
• 1/2 tsp. lemon zest 4 oz.
• (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1/3 cup plus 1 Tbsp. milk, divided
• 3 large fresh peaches (1-1/4 lb.), sliced
• 1-1/2 Tbsp. lemon juice
• 1 cup thawed COOL WHIP Whipped Topping

Details

Servings 8

Preparation

Step 1

HEAT oven to 425ºF.

MIX flour, 2 Tbsp. sugar, baking powder and zest in large bowl. Cut in cream cheese with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in 1/3 cup milk until mixture forms dough.

USE floured hands to divide dough into 8 pieces; shape each into ball. Place, 3 inches apart, on baking sheet sprayed with cooking spray; flatten to 1/2-inch thickness. Brush tops lightly with remaining milk; sprinkle with 2 tsp. of the remaining sugar.

BAKE 12 to 15 min. or until golden brown. Meanwhile, combine peaches, remaining sugar and lemon juice.

COOL shortcakes slightly; split in half. Fill with peach mixture and COOL WHIP just before serving.
Kraft Kitchens TipsSize-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Special Extra
Mix 1/4 tsp. ground cinnamon with the 2 tsp. sugar used to sprinkle over biscuit dough before baking.
Substitute
Prepare using 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread.