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.


  • 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.