Peach and Cinnamon Spiced Shortcakes By Cooking for Busy People with Dawn Hall

Peach and Cinnamon Spiced Shortcakes 20 minutes
This is ideal for afternoon teas or when you want something sweet for dessert, but not too sweet.
Ingredients
1 cup Bisquick Heart Smart reduced-fat baking mix
1 teaspoon, plus 1 tablespoon Splenda Brown Sugar Blend
1/2 cup light, fat-free vanilla yogurt
1/2 teaspoon ground cinnamon
1 (29-ounce) can no-sugar-added sliced peaches
1 tablespoon cornstarch,
1 teaspoon allspice
Instructions
For the shortcakes:
Preheat the oven to 400 degrees.
In a medium mixing bowl, stir together the baking mix, 1 teaspoon Splenda Brown Sugar Blend, yogurt, and cinnamon with a spatula until a stiff dough forms a ball.
Spray a baking sheet with nonstick cooking spray.
With your hands, divide the dough into six pieces and place on the prepared baking sheet.
Bake for 7 minutes or until the bottoms are golden brown.
For the peach topping:
Drain the juice from the can of peaches into a 12-inch nonstick saucepan over medium heat. Add the cornstarch, 1 tablespoon Splenda Brown Sugar Blend, and allspice and whisk until the cornstarch is dissolved.
Bring to a boil, stirring constantly.
After the sauce comes to a boil, stir in the drained peaches.
Cover and let cook until the peaches are warmed through.
Serve the peaches warm over the shortcakes.



Yield: 6 (1/2 cup peaches over 1 biscuit) servings Calories per serving: 193 (6% fat); Total fat: 1 g; Cholesterol: 0 mg; Carbohydrate: 41 g; Dietary Fiber: 2 g;
Protein: 2 g; Sodium: 265 mg Diabetic Exchanges: 1 starch, 11/2 fruit
The nutritional information does not include fat-free dessert whipped topping

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Howto & Style

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• Cooking