Make filling: In a small saucepan of boiling water blanch peach 1 minute and drain. Peel and pit peach and slice thin. In a small bowl toss peach slices with sugar, mint, and lemon juice. Make shortcakes: Preheat oven to 425F. In a small bowl whisk together flour, sugar, baking powder, cinnamon, and a pinch salt. Add cream and stir with a fork until mixture just forms a dough. Turn dough out onto a lightly floured surface and with floured hands pat into a 6- by 3-inch rectangle. With a sharp knife trim edges and halve dough crosswise to form two 3-inch squares. Arrange dough squares 2 inches apart on a lightly greased baking sheet and bake in middle of oven until golden, 12 to 15 minutes. (Squares will spread more than they will rise.) Transfer shortcakes to a rack and cool 10 minutes. Make whipped cream: In a small bowl with an egg beater or electric mixer beat cream with sugar until it just holds soft peaks and beat in vanilla. Split shortcakes with a serrated knife and put a bottom half on each of 2 plates. Top with peaches and any liquid, whipped cream, and shortcake tops. Serves 2. Gourmet August 1995 Per serving: 405 Calories (kcal); 1g Total Fat; (1% calories from fat); 7g Protein; 94g Carbohydrate; 0mg Cholesterol; 500mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 6 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1172.6mg||40 %|
|Potassium 177.2mg||5 %|
|Total Carbohydrate 116.4g||34 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 114g|
|Protein 6.4g||9 %|
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Calories per serving: 491
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