Peach Shortcake
Recipe from
Better Homes and Gardens
Vanilla yogurt replaces the cream to make this delectable dessert a low-calorie treat.
Servings:
Makes 10 servings.
Prep Time:
10 mins
Total Time:
30 mins
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Ingredients
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1 cupall-purpose floursee savings
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1 tablespoonsugarsee savings
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1 teaspoonbaking powdersee savings
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1/2 teaspoonground cinnamonsee savings
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1/4 cupmargarinesee savings
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1slightly beaten egg whitesee savings
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1/4 cupskim milksee savings
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1/4 teaspoonvanillasee savings
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Nonstick spray coatingsee savings
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3medium peaches, peeled, pitted, and sliced, or one 16-ounce can peach slices (juice pack), drainedsee savings
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1/2 cupvanilla low-fat yogurtsee savings
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Directions
1.
In a medium mixing bowl stir together flour, sugar, baking powder, and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Make a well in center. Combine egg white, milk, and vanilla; add all at once to flour mixture. Stir until dough clings together.
2.
Lightly coat a 9-inch pie plate with nonstick spray coating. With floured fingers, press batter evenly into pie plate. Bake in a 350 degree F. oven for 20 to 25 minutes or until golden. Cool slightly.
3.
Meanwhile, chop 2 peach slices and stir into the yogurt. Arrange remaining peach slices over top of shortcake. Spoon yogurt mixture over all. Serve warm. Makes 10 servings.
Nutrition information
Per serving: Calories 147, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 100 mg, Carbohydrate 24 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 16%, Vitamin C 12%, Calcium 6%, Iron 4%.
Percent Daily Values are based on a 2,000 calorie diet
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