- 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.
- 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.
- 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