Peaches-and-cream shortcakes

6
6
6
Smartpoints value per serving
Total Time
32 min
Prep
0 min
Cook
32 min
Serves
8
Difficulty
Easy
Shortcakes were originally more of a sponge cake, but buttermilk biscuits or baking powder biscuits are now commonly used, like in our version. Although you can’t whip fat-free evaporated milk to be really firm, it’s a great fake-out for softly whipped cream for whenever you need the healthier substitute. For the best results, you can put the bowl and the beaters in the freezer about 20 minutes before beating, and make sure that the fat-free evaporated milk is very well chilled. This recipe is also very versatile; you can substitute 1 pint fresh blueberries, 1 pint fresh strawberries, or a mixture of your favorite berries for the peaches.

Ingredients

all-purpose flour

2 cup(s)

baking powder

1 Tbsp

orange zest

1 Tbsp

crystallized ginger

Tbsp, chopped

sea salt

1 tsp

low-fat buttermilk

1 cup(s), lowfat 1%

peach(es)

3 medium, thinly sliced

sugar

¼ cup(s)

fat free evaporated milk

¾ cup(s), chilled

powdered sugar

1½ Tbsp

Instructions

  1. Preheat the oven to 425°F.
  2. In a large bowl, whisk the flour, baking powder, orange zest, ginger, and salt. Stir in the buttermilk to form a soft dough.
  3. With floured hands, knead the dough into a ball in the bowl, working in any excess flour. Transfer to a lightly floured surface and pat into a 7 x 8-inch rectangle about 1/2-inch thick. Using a biscuit cutter or glass, cut out 8 (21/2-inch) rounds, pushing the dough scraps together for the last rounds if necessary.
  4. Place the rounds on a nonstick baking sheet and bake until lightly golden, about 12 minutes. Cool completely on a wire rack.
  5. Meanwhile, combine the peaches and granulated sugar in a bowl; let stand 15–20 minutes.
  6. To make the whipped topping, pour the evaporated milk into a chilled bowl. With an electric mixer on high speed, beat until frothy. While mixing, slowly sprinkle with the confectioners’ sugar; continue to beat until soft peaks form, about 3–4 minutes.
  7. Split the biscuits open. Layer with the peaches, then dollop with the whipped topping.

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