Peach Short Cake
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  • 1 pkg. (6 count Refrigerated Biscuits)
  • 3 servings Peaches (Nectarines, Strawberries or other fresh fruits)
  • 2 tbsp. Cinnamon
  • Food Spray such as Pam
  • 1 can Low Fat Whipped cream


  1. Spray the skillet with food spray. Place muffins around the skillet so each muffin touches the one next to it. Fill the center as well. The Familie® Skillet will hold about 10 average muffins, the Breakfast Skillet about 6.
  2. Cook on medium heat, covered with the vapor valve closed, for 5 minutes or until lightly brown. Gently turn muffins over, recover and turn to low for another 5 minutes or until bottom side is lightly brown. Remove from the pan and serve warm.
  3. To remove the skin from fresh peaches or nectarines, place about 1 cup of water in the 2 Quart Pan. Cover with the vapor valve open and place on medium heat. While the water is heating, place washed peaches in the Rice/Steamer basket, and set aside.4) When vapor escapes from the valve, lift the cover and place the Ricer/Steamer over the water, recover, closing the vapor valve, and turn to low for 1 to 1 ½ minutes, depending on the variety of peach. Remove the steamer basket and gently slide the skin off each peach using a small paring knife. Do not leave in the pan over 1 1/2 minutes – you don’t want to “cook” the fruit.
  4. Slice each peach or nectarine into thin slices. Sprinkle with seasonings and toss gently to distribute the spices.
  5. To serve the short cake, gently cut each biscuit in half. Place bottom half on plate, top with a bit of low fat whipped cream; add a healthy amount of sliced fruit. Top with more whipping cream and add top of biscuit. If it all slides slightly to the side, don’t worry. Better to see all the goodness within!



1260 cal


42 g


197 g


27 g
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