Best 2 Diabetic Southern Peach Shortcake Recipes
Indulge your sweet cravings without compromising your health with our delectable Diabetic Southern Peach Shortcake. This delightful treat combines the classic flavors of a traditional shortcake with a diabetic-friendly twist. Our recipe uses a blend of almond flour and oat flour to create a tender, low-carb biscuit that pairs perfectly with juicy, caramelized peaches and a dollop of creamy whipped cream.
This collection features three variations of the Diabetic Southern Peach Shortcake:
1. **Classic Diabetic Southern Peach Shortcake:** This recipe stays true to the traditional shortcake experience, featuring a fluffy biscuit base, fresh peaches, and a touch of cinnamon.
2. **Vegan Diabetic Southern Peach Shortcake:** For those following a vegan diet, this recipe offers a plant-based version of the classic shortcake. It uses a combination of almond milk, coconut oil, and maple syrup to create a moist and flavorful biscuit.
3. **Gluten-Free Diabetic Southern Peach Shortcake:** This recipe caters to those with gluten sensitivities or Celiac disease. It uses a gluten-free flour blend to create a light and airy biscuit that complements the sweet peaches.
Each recipe is easy to follow and provides detailed instructions, ensuring a perfect result every time. Whether you prefer the classic, vegan, or gluten-free version, our Diabetic Southern Peach Shortcake guarantees a guilt-free indulgence that will satisfy your sweet tooth without compromising your health.
DIABETIC SOUTHERN PEACH SHORTCAKE
Make and share this Diabetic Southern Peach Shortcake recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Place peaches in bottom of well-greased 8-in.baking dish.
- Sprinkle with 1 tablespoons Equal, the almond extract and cinnamon.
- Combine flour, remaining sugar replacement, baking powder and salt in mixing bowl.
- Add oil, egg and milk, stirring just to mix.
- Spread evenly over peaches, and bake 30 minute at 400 degrees F.
Nutrition Facts : Calories 115.6, Fat 4.1, SaturatedFat 0.8, Cholesterol 24.4, Sodium 511.9, Carbohydrate 17.5, Fiber 1, Sugar 5.2, Protein 2.8
SOUTHERN PEACH SHORTCAKE
My mom was a great Southern scratch cook. She believed a shortcake was basically a lightly sweetened biscuit, made to hold up mounds of beautiful, fresh fruit. I have tried to recreate her recipe, and I think this recipe is pretty close! Mom's shortcake was best when made about an hour before serving, to allow all those juices to soak into the shortcake. It's best when eaten fresh, in one sitting, but if you happen to have any leftovers, you can store them in the refrigerator. Garnish with sweetened whipped cream if desired.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
- Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
- Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
- Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
- Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
- While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
- Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
- Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
- Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 47 g, Cholesterol 39.8 mg, Fat 15.1 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 286.1 mg, Sugar 22.7 g
Tips:
- Use ripe, juicy peaches. This will ensure that your shortcake is bursting with flavor.
- Don't overmix the shortcake batter. Overmixing will make the shortcake tough.
- Bake the shortcake until it is golden brown. This will ensure that it is cooked through.
- Use a low-sugar or sugar-free whipped cream or yogurt. This will help to keep the shortcake diabetic-friendly.
- Garnish the shortcake with fresh mint or basil. This will add a refreshing touch of flavor.
Conclusion:
This diabetic-friendly Southern peach shortcake is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and juicy peaches, fluffy shortcake, and creamy whipped cream, this shortcake is sure to be a hit with everyone. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!
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