Peach Shortcake

Vanilla yogurt replaces the cream to make this delectable dessert a low-calorie treat.

Peach Shortcake Enlarge Image
Makes:
10 servings
Prep:
10 mins
Bake:
20 mins 350°F
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Peach Shortcake

Ingredients
1
tablespoon sugar
1
teaspoon baking powder
1/2
teaspoon ground cinnamon
1/4
cup margarine
1
slightly beaten egg white
1/4
cup skim milk
1/4
teaspoon vanilla
 
Nonstick spray coating
3
medium peaches, peeled, pitted, and sliced, or one 16-ounce can peach slices (juice pack), drained
1/2
cup vanilla low-fat yogurt

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 Facts

(Peach Shortcake)
    Per serving:
  • 147 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 mg chol.,
  • 100 mg sodium,
  • 24 g carb.,
  • 2 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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