Brown sugar-sweetened shortcakes with fresh, ripe peaches and a lightly sweetened cream topping that’s reminiscent of creme fraiche is the perfect ending to a summer meal.
This easy to make dessert is high in fiber, and low in cholesterol and sodium. The recipe calls for white whole-wheat flour, which is made from a special variety of white wheat. Light in color and flavor, it has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at
or
. Store it in the freezer.
Brown sugar peach shortcakes
Prep: 40 minutes
Cook: 13 minutes
Servings: 8
Ingredients:
5 cups sliced ripe peaches (4-5 peaches)
2 tablespoons packed light brown sugar
Shortcakes:
1 1/4 cups white whole-wheat flour
1 1/4 cups all-purpose flour
1/3 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces
3 tablespoons canola oil
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1 cup buttermilk
1/2 teaspoon vanilla
1 tablespoon water
1 tablespoon raw cane sugar, such as Demerara or turbinado, optional
1/3 cup whipping cream
1/2 cup reduced-fat sour cream
1. Heat oven to 425 degrees. Toss peaches with 2 tablespoons brown sugar in a medium bowl; set aside, stirring occasionally to help dissolve the sugar.
2. For the shortcakes, place both flours, brown sugar, baking powder, baking soda and salt in a food processor; pulse to combine. Add butter and oil; pulse until the mixture resembles coarse sand. Add buttermilk and vanilla; process until the dough comes together. (Alternatively, combine flours, brown sugar, baking powder, baking soda and salt in a large bowl. Add butter; with your fingers, quickly rub it into the dry ingredients until the pieces are smaller but still visible. Add oil, buttermilk and vanilla; stir with a fork until the dough comes together.)
3. Transfer the dough to a floured surface; knead several times so the dough comes together. Pat the dough into an approximate 6-by-12-inch rectangle, about 1 inch thick. Cut out 6 rounds with a 3-inch biscuit cutter (or cookie cutter) dipped in flour; press it straight down without twisting so the shortcakes will rise evenly when baked. Pat the remaining dough back into a 6-by-3-inch oval; cut out 2 more biscuits.
4.Place the shortcakes on a baking sheet lined with a nonstick silicone baking mat or parchment paper (or coated with cooking spray). Brush the tops with water; sprinkle with raw sugar. Bake until the bottoms are golden brown and the tops are beginning to color, 13-15 minutes. Transfer to a wire rack to cool slightly.
5. Beat cream in a medium bowl with an electric mixer or whisk until soft peaks form, 1-2 minutes. Fold in sour cream until combined. To serve, split the shortcakes horizontally. Spoon the peaches and juice onto the bottoms, top with the cream mixture; replace the shortcake tops.
Nutrition information:
Per serving: 303 calories, 12 g fat, 5 g saturated fat, 24 mg cholesterol, 45 g carbohydrates, 6 g protein, 258 mg sodium, 3 g fiber.
EatingWell is a magazine and website devoted to healthy eating as a way of life (eatingwell.com).
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