Peach and Basil Shortcake



4 cups sliced peeled peaches (about 3 pounds)  (I think any fruit could be used.)
1/3 cup sugar  (Adjust to your liking)
1/3 cup small basil leaves
1 1/2 tablespoons fresh lemon juice
9 ounces cake flour (about 2 1/4 cups)
1/2 cup sugar, divided  (I’ll use 1/4 cup next time.)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1 cup low-fat buttermilk
Cooking spray
1 1/2 teaspoons fat-free milk
1/4 cup slivered almonds
3/4 cup plain nonfat Greek yogurt (I used whipped cream. Sorry, Cooking Light!)


1. To prepare topping, combine peaches, 1/3 cup sugar, basil, and juice in a bowl; let stand 1 hour.

2. Preheat oven to 400°.

3. To prepare shortcake, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 7 tablespoons sugar, baking powder, baking soda, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or two knives until the mixture resembles coarse meal. Stir in buttermilk with a fork just until combined (do not overmix). Spoon the dough into a 9-inch round metal baking pan coated with cooking spray. Gently brush the dough with milk. Sprinkle with remaining sugar and almonds.

4. Bake at 400° for 23 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack. Remove shortcake from pan; cool completely on wire rack.

5. Cut shortcake into 12 wedges. Top each with 1/3 cup peach mixture and 1 tablespoon yogurt.


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