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

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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