Brown Sugar Peach Shortcake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup white whole wheat flour1 teaspoon baking powderPinch salt2 tablespoons brown sugar, divided2 tablespoons butter, chilled and cut into 8 pieces1/4 cup plus 1 tablespoon low-fat buttermilk, chilled1 teaspoon vanilla extract4 medium peaches (about 1 pound), peeled and slices1 cup low-fat Greek yogurt or low-fat vanilla ice cream
Preheat the oven to 425 degrees.
Line a baking sheet with parchment paper.
In a medium mixing bowl, combine the flour, baking powder, salt, and one tablespoon of the brown sugar.
Add the butter and mix until crumbly, using a pastry cutter, a fork or two knives.
In a liquid measuring cup, combine 1/4 cup buttermilk and the vanilla.
Add the wet ingredients to the dry ingredients, and stir until just combined.
Divide the dough into four portions (about two tablespoons each), and place on the prepared baking sheet.
Brush the tops with the remaining buttermilk.
Bake 13-14 minutes, until light brown.
Meanwhile, prepare the peaches.
Place a small skillet over medium heat, and coat with cooking spray.
Add the peaches and cook 5-6 minutes stirring occasionally, until they start to soften. Add the remaining brown sugar and cook an additional 2-3 minutes, until the peaches begin to caramelize.
Remove the shortcakes from the oven, and cool slightly on wire rack.
To serve, slice each shortcake in half with a serrated knife. Place the bottom half on a serving plate, top with 1/4 of the peaches, and 1/4 cup yogurt or ice cream. Top with the remaining shortcake.
Serving Size: Makes 4 shortcakes.
Line a baking sheet with parchment paper.
In a medium mixing bowl, combine the flour, baking powder, salt, and one tablespoon of the brown sugar.
Add the butter and mix until crumbly, using a pastry cutter, a fork or two knives.
In a liquid measuring cup, combine 1/4 cup buttermilk and the vanilla.
Add the wet ingredients to the dry ingredients, and stir until just combined.
Divide the dough into four portions (about two tablespoons each), and place on the prepared baking sheet.
Brush the tops with the remaining buttermilk.
Bake 13-14 minutes, until light brown.
Meanwhile, prepare the peaches.
Place a small skillet over medium heat, and coat with cooking spray.
Add the peaches and cook 5-6 minutes stirring occasionally, until they start to soften. Add the remaining brown sugar and cook an additional 2-3 minutes, until the peaches begin to caramelize.
Remove the shortcakes from the oven, and cool slightly on wire rack.
To serve, slice each shortcake in half with a serrated knife. Place the bottom half on a serving plate, top with 1/4 of the peaches, and 1/4 cup yogurt or ice cream. Top with the remaining shortcake.
Serving Size: Makes 4 shortcakes.
Nutritional Info Amount Per Serving
- Calories: 207.1
- Total Fat: 7.1 g
- Cholesterol: 21.3 mg
- Sodium: 47.5 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 3.5 g
- Protein: 9.0 g
Member Reviews
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CD13849243
I'm a bit confused about the dough -- after I break it into four parts, am I rolling it into a ball to bake it? Patting into a basic round-cake shape?
I still really want to try this recipe. I've been craving something sweet, and the calorie count looks like it'll work for me :) - 7/25/13