Peach Shortcakes


Peach Shortcakes

CATEGORY   Dessert, Cake

SERVING SIZE    68 g   ( 1 shortcake )
SERVINGS PER RECIPE  6
  • 1 large (187g without pit) peach or nectarine, diced into 1/2-inch pieces
  • 1/2 tsp fresh lemon juice (small wedge squeezed)
  • 1 1/2 Tbs granulated sugar
  • 1 cup (135g) CBF MixQuick, packed
  • 1 Tbs butter, cut into small pieces
  • 3 Tbs non-dairy liquid creamer, plus more for brushing
  • Preheat oven to 350 degrees F.
  • Combine peaches, lemon juice and 1 Tbs sugar. Let stand for 15 minutes.
  • Whisk together MixQuick and remaining sugar in separate bowl.
  • Using a pastry blender or fork, cut in butter until mixture forms small pieces.
  • Stir in non-dairy creamer.
  • Fold in peach mixture.
  • Drop by large spoonfulls onto a parchment-lined baking sheet or into lightly greased muffin tins.
  • Bake for 12 minutes, remove from oven and lightly brush with creamer and sprinkle with a sanding of sugar. Return to oven and bake for an extra 8-13 minutes. Cool on a wire rack.
Per Recipe Per Serving
Phe, mg 50 8
Leu, mg 64 11
Protein, g 2.3 0.4
Calories 810 140
Nutrition Facts Panel