from member Barbara
These toasted oat shortcakes are filled with basil-infused peaches and topped with vanilla frozen yogurt in this decadent summer dessert. 8 servings
Peach Filling –
- 1 cup water
- ½ cup sugar
- 2 tbsp. lemon juice
- 1 cup fresh basil springs
- 6 peaches or nectarines
Combine water, sugar and lemon juice in a saucepan. Bring to a boil over medium heat. Remove from heat, add basil and let steep for 10 minutes. Meanwhile, peel and pit peaches or pit nectarines. Cut into ½ inch thick slices and place in a bowl. Discard basil springs and pour the syrup over peaches. Let stand at room temperature, stirring occasionally, until syrup turns pink, 30 minutes to 1 hour.
Shortcakes
- 1 ¼ cups old-fashioned oats
- 1 cup all purpose flour
- ¼ cup sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- ¼ cup reduced-fat cream cheese
- ¾ cup plus 2 tbsp. buttermilk, divided
- 1 tbsp. canola oil
- 1 tsp. vanilla extract
Preheat over to 350°F.
Spread oats on a baking sheet. Bake, stirring twice, until light golden and fragrant, about 15 minutes.
Increase oven temperature to 425°. Coat a baking sheet with cooking spray.
Whisk 1 cup toasted oats, flour, 1/4 cup sugar, baking powder, baking soda and salt in a mixing bowl. Cut cream cheese into dry ingredients with a pastry blender or your fingers until mixture resembles coarse meal.
Combine 3/4 cup buttermilk, oil and vanilla in a glass measuring cup. 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 remaining 2 tablespoons buttermilk and sprinkle with remaining 1/4 cup toasted oats. Bake shortcakes until golden, 10 to 12 minutes. Transfer to a wire rack to cool slightly
To serve, split shortcakes in half with a serrated knife. Set bottoms on dessert plates. Spoon on peach filling and frozen yogurt (if desired). Set tops on at an angle. Serve immediately.
