Friday Fix-It Item

Last Friday Maggie and I made Peach and Basil Shortbread, it was a recipe out of the May issue of Cooking Light. It was absolutely delicious and since peaches are in season, it was cost effective as well! Maggie loves being in the kitchen and it's fun doing something creative together. I'll post some pictures shortly...

Here's the recipe (Serves 12):

Topping:

4 cups sliced peeled peaches (about 3 pounds)

1/3 cup sugar

1/3 cup small basil leaves

1 1/2 T fresh lemon juice

Shortcake:

9 ounces cake flour (about 2 1/4 cups)

1/2 cup sugar, divided

1 T baking powder

1/2 tsp baking soda

1/4 tsp salt

6 T chilled butter, cut into small pieces

1 cup low-fat buttermilk

Cooking spray

1 1/2 tsp fat-free milk

1/4 cup slivered almonds

3/4 cup plain nonfat Greek yogurt (we used Fage)

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, weight 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 pastry blender or two knives until the mixture resembles coarse meal. Stir in buttermilk with a fork 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. 

If you make it I hope you enjoy it! It's light and since peaches are in season it's quite delicious!! 

Mangia, 

Abby and Maggie