Brandied Peach Shortcakes

*found in August 2010 Cooking Light

One small "airline bottle" is enough for this spirited dessert

1/4 cup fat-free plain greek yogurt (try Fage)

1 tsp. sugar

1 (50-milliliter) bottle brandy, divided

1 tbsp. butter (unsalted)

1 tbsp. honey

4 firm ripe peaches, halved and pitted

4 citrus shortcake squares (click Here for Citrus Shortcakes Recipe)

1. Preheat grill to medium-high heat

2. Combine yogurt, sugar and 1tsp. brandy

Cover and chill

3. Combine remaining brandy, butter and honey.

4. Place peach halves, cut side down, on grill rack coated with cooking spray; grill 2 minutes on each side or until grill marks appear. Remove peaches from grill; thinly slice and place in a bowl. Stir in honey mixture.

5. Split each citrus shortcake square in half; spoon about 1 1/4 mixture over bottom half of each shortcake. Top with top half of shortcake and 1 tablespoon yogurt mixture.

Yield: 4 servings

Calories: 299; Fat: 9.6g

Enjoy!

xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Comments

Magnolia Bakery-Cream Cheese Frosting

Another amazing frosting recipe from Magnolia! I swear by these recipes, this is my go-to book for icing when I bake!! 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces 6 tbsp. unsalted butter, softened and cut into small pieces 1 1/2 tsp. pure vanilla extract 5 cups sifted confectioners' sugar In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours, but no longer, to thicken before using. Makes enough for one 2-or 3-layer 9-inch cake Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com

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