Nectarine Shortcakes with Honeyed Yogurt Sauce

Showcase summer's best stone fruits in this delicious and surprisingly easy homemade shortcake recipe. The cakes call for a two-to-one ratio of white to whole wheat flour for the best combination of light texture and added nutrition.

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  • Makes: 12 servings
  • Prep: 15 mins
  • Bake: 18 mins 325°F

Nectarine Shortcakes with Honeyed Yogurt Sauce

Directions

  1. For shortcakes, preheat oven to 325 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl combine all-purpose flour, whole wheat flour, 3 tablespoons of the sugar, the baking powder, and salt. Add whipping cream; stir with a fork just until the dough comes together. Do not overmix.
  2. Using a spoon, drop dough in 12 mounds onto the prepared baking sheet, leaving about 3 inches between mounds. Sprinkle with the remaining 1 tablespoon sugar. Bake about 18 minutes or just until the tops begin to brown.
  3. Meanwhile, for sauce, in a small bowl whisk together yogurt and honey.
  4. Top warm shortcakes with sliced nectarines; spoon sauce over all.

From the Test Kitchen

Icon: vegetarian

*

Feel free to substitute fresh peaches if you prefer.

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Nutrition Facts (Nectarine Shortcakes with Honeyed Yogurt Sauce)

  • Per serving:
  • 206 kcal ,
  • 10 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 37 mg chol. ,
  • 119 mg sodium ,
  • 26 g carb. ,
  • 1 g fiber ,
  • 12 g sugar ,
  • 4 g pro.
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