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Toasted Oat Shortcakes With Basil Scented Peaches | Desserts Recipes » Desserts Low Fat

Toasted Oat Shortcakes With Basil Scented Peaches


Serving Size : 8
Ingredients
for prepare Toasted Oat Shortcakes With Basil Scented Peaches
:
Amount Measure Ingredient - Preparation Method
PEACH FILLING
toasted oat shortcakes with basil scented peaches
1 cup water
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
1 cup fresh basil sprigs
6 peaches or nectarines
SHORTCAKES
toasted oat shortcakes with basil scented peaches
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
recipe Toasted Oat Shortcakes With Basil Scented Peaches

TO MAKE PEACH FILLING: 1. In a saucepan, combine water, sugar and
low sugar fall dessert
lemon juice. Bring to a boil over medium heat. Remove from heat, add basil and let steep for
fat free dessert recipes
10 minutes. 2. Meanwhile, peel and pit peaches (or pit nectarines). Cut into 1/2-inch-thick slices and place in a bowl.
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3. Discard basil sprigs and pour syrup over peaches. Let stand at
recipe low sugar dessert
room temperature, stirring occasionally, until syrup turns pink, 30 minutes to 1 hour. TO MAKE
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& ASSEMBLE SHORTCAKES: 1. Preheat oven to 350°F. 2 Spread oats on a baking
low sugar fall dessert
sheet. Bake for 15 minutes, or until light golden and fragrant, stirring twice. 3.
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Increase oven temperature to 425°. Lightly oil a baking sheet or coat it
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with nonstick spray. 4. In a mixing bowl, whisk 1 cup toasted oats, flour, sugar, baking powder, baking
recipe low sugar dessert
soda and salt. Using a pastry blender or your fingers, cut cream cheese into dry ingredients until mixture

low sugar fall dessert

resembles coarse meal. 5. In a glass measuring cup, combine 3/4 cup buttermilk, oil and
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vanilla. Make a well in the dry ingredients. Add wet ingredients and stir with a fork until
low calorie dessert
just combined. (Dough will be wet and sticky; do not overmix.) 6.
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Spoon dough into 8 mounds on prepared baking sheet. Brush with remaining 2 tablespoons buttermilk and sprinkle with remaining

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1/4 cup toasted oats. 7. Bake shortcakes for 10 to 12 minutes, or until golden. Transfer to a
low fat dessert
wire rack to cool slightly. 8. To serve, split shortcakes in half with
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a serrated knife. Set bottoms on dessert plates. Spoon on peach filling and frozen yogurt.
Toasted Oat Shortcakes With Basil Scented Peaches
Set tops on at an angle. Serve immediately. Makes 8 servings. 295 calories per serving;
low gi dessert recipes
9 grams protein; 4 grams fat (1.2 grams saturated fat); 58 grams carbohydrate; 420 mg
low carb dessert recipe
sodium; 3 mg cholesterol; 3 grams fiber.






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  • Toasted Oat Shortcakes With Basil Scented Peaches


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    Views: 2127 | Author: Shad0w | 12 December 2009 | Comments (0)


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