Spiced Shortcakes With Sauteed Pears

Prep Time: 30 Minutes

Cook Time: 22 Minutes

Ready In: 52 Minutes

Servings: 10

From Cooking Light January 2007

Ingredients:

2 cups flour

1/3 cup oats

1/3 cup packed brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 cup chilled butter, cut into small pieces

1/2 cup 1% low-fat milk

1/4 cup water

cooking spray

1 tablespoon water

1 large egg white, lightly beaten

1 teaspoon sugar

5 1/2 cups sliced peeled ripe bosc pears (about 6 pears)

2 tablespoons fresh lemon juice

1 tablespoon butter

3 tablespoons brown sugar

1 teaspoon vanilla extract

2 1/2 cups frozen non-fat vanilla yogurt

Directions:

1. Preheat oven to 375°.
2. Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk.
3. Cut in 1/4 cup butter with a pastry blender or 2 knives until butter pieces are pea-sized.
4. Add milk and 1/4 cup water; stir just until moist.
5. Drop dough by level 1/4 cup measures 2 inches apart onto a baking sheet coated with cooking spray.
6. Flatten dough to 1/2-inch thickness using lightly floured hands. Let stand 5 minutes.
7. Combine 1 tablespoon water and egg white.
8. Brush egg white mixture over dough; sprinkle evenly with granulated sugar.
9. Bake for 15 minutes or until golden. Remove from pan; cool on a wire rack.
10. To prepare filling, combine pears and lemon juice; toss to coat.
11. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add pear mixture; sauté 2 minutes.
12. Stir in 3 tablespoons brown sugar; bring to a boil. Reduce heat to low; simmer for 5 minutes or until the sauce thickens slightly, stirring occasionally.
13. Remove from heat; stir in vanilla.
14. Split each shortcake in half horizontally using a serrated knife. Spoon about 1/3 cup pear mixture over bottom half of each shortcake; top each serving with top of shortcake and 1/4 cup yogurt.

By RecipeOfHealth.com