Recipe

Toasted- Oat Shortcakes With Basil-scented Peaches Recipe

Add Step-by-Step Photos	Jovi_nutt / All my dishes 3 months, 2 weeks ago Basil-scented peaches are a luscious surprise layered in a homey toasted-oat shortcake! Prep:45m Cook:25m Servings:8	Jovi_nutt
	peaches

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Ingredients

****Peach Filling****

1 cup water 1/2 cup granulated sugar

2 tablespons fresh lemon juice

1 cup fresh basil sprigs

6 peaches or nectarines

****Shortcakes*****

1 1/4 cups old fashioned oats

1 cup all-purpose flour

1/4 cup granulated sugar

2 tespoons baking powder

1 tespoon baking soda

1/2 teaspoon salt

1/4 cups reduced-fat cream cheese

3/4 cups plus 2 tablespoons buttermilk

1 tablespoon canola oil

1 tespoon pure vanilla extract

1 pint non-fat vanilla frozen yogurt

Directions

***Filling***

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.

Meanwhile, peel and pit peaches ( or nectarines). Cut into 1/2 inch-thick slices and place in bowl.'

Discard basil sprigs and pour syrup over peaches. Let stand at room temperature, stirring occasionally, unitl syrup turns pink, 30 minutes to 1 hour.

**Shortcakes***

Preheat oven to 350

Spread oats on a baking sheet. Bake for 15 minutes, or until light golden and fragrant, stirring twice.

Increase oven tem to 425. Lightly oil a baking sheet or coat with cooking spray.

In a mixing bowl, whisk 1 cup toasted oats, flour, suagr, baking powder, baking soda and salt. Using a pastry cutter or your fingers, cut cream cheese into dry ingredients until mixture resembles coarse meal. 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).

Spoon dough into 8 mounds on prepared baking sheet. Brush with reamining 2 tablespoons buttermilk and sprinkle with remaining 1/4 toasted oats.

Bake shortcakes for 10 to 12 minutes, or until golden. Transfer to a wire rack to cool slightly.

To serve, split shortcakes in half with a serrated knife. Set bottoms on a dessert plate. Spoon on peach filling and frozen yogurt. Set tops on at an angle. Serve!

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