6 tablespoons butter chilled cut into small pieces
2.3 cups cake flour
1.5 teaspoons milk fat-free
1.5 tablespoons juice of lemon fresh
1 cup buttermilk low-fat
0.8 cup nonfat greek yogurt plain
3 pounds peaches peeled sliced
0.3 teaspoon salt
0.3 cup slivered almonds
0.3 cup sugar
0.5 cup sugar divided
Equipment
bowl
frying pan
oven
knife
whisk
wire rack
blender
baking pan
measuring cup
Directions
To prepare topping, combine peaches, 1/3 cup sugar, basil, and juice in a bowl; let stand 1 hour.
Preheat oven to 40
To prepare shortcake, weigh or lightly spoon flour into dry measuring cups, and level with a knife.
Combine flour, 7 tablespoons sugar, baking powder, baking soda, and salt in a bowl; stir with a whisk.
Cut in butter with a pastry blender or two knives until the mixture resembles coarse meal. Stir in buttermilk with a fork just until combined (do not overmix). Spoon the dough into a 9-inch round metal baking pan coated with cooking spray. Gently brush the dough with milk.
Sprinkle with remaining sugar and almonds.
Bake at 400 for 23 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.
Remove shortcake from pan; cool completely on wire rack.
Cut shortcake into 12 wedges. Top each with 1/3 cup peach mixture and 1 tablespoon yogurt.
