Peach and Basil Shortcake

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Favorite summer flavors combine for Peach and Basil Shortcake--a real peach of a dessert!

Yield:

Serves 12

Recipe from

Recipe Time

Hands-on: 29 Minutes
Total: 3 Hours

Nutritional Information

Calories 261
Fat 7.8 g
Satfat 4 g
Monofat 2.4 g
Polyfat 0.7 g
Protein 5.5 g
Carbohydrate 44 g
Fiber 2.3 g
Cholesterol 17 mg
Iron 2 mg
Sodium 266 mg
Calcium 119 mg

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

Preparation

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.

Note:

Ruth Cousineau,

June 2012