Low Fat Cake Recipes
Toasted-Oat Shortcakes With Basil-Scented Peaches Recipe
This Toasted-Oat Shortcakes With Basil-Scented Peaches Recipe is one of many in
our collection of Low Fat Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, and diabetic recipes. The one thing they
all have in common with this Toasted-Oat Shortcakes With Basil-Scented Peaches Recipe, is that they can
all be seen as diet recipes in one form or another.
Remember, this Toasted-Oat Shortcakes With Basil-Scented Peaches Recipe will only help you lose weight if you use it as part of a carefully controlled weight loss program.
Others who enjoyed this Toasted-Oat Shortcakes With Basil-Scented Peaches Recipe, also visited the following
sections::
Toasted-Oat Shortcakes With Basil-Scented Peaches Recipe
Toasted-Oat Shortcakes With Basil-Scented Peaches Recipe
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Ingredients:
***PEACH FILLING***
1 cup water
1/3 cup granulated sugar
2 tbsp fresh lemon juice
1 cup fresh basil sprigs
6 peaches or nectarines
***SHORTCAKES***
1 1/4 cup old-fashioned oats
1 cup all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup reduced-fat cream cheese
3/4 cup buttermilk, plus 2 tablespoons
1 tbsp canola oil
1 tsp pure vanilla extract
1 pt nonfat vanilla frozen yogurt
Instructions:
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.
Busted by Gail Shermeyer <4paws@netrax.net>
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Preparation Time: 0:00
Servings: 8
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This Toasted-Oat Shortcakes With Basil-Scented Peaches Recipe can only help you lose weight if it is part of a carefully controlled diet program.
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If you enjoyed this Toasted-Oat Shortcakes With Basil-Scented Peaches Recipe, or any of our other low fat recipes, please let us know. |
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