Get flash to fully experience Pearltrees
Ingredients 2 cups all-purpose flour 1 1/3 cups sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon cardamom 3/4 teaspoon fine salt 2/3 cup unsweetened Dutch-process cocoa powder 1 teaspoon instant espresso powder 1/2 cup boiling water 1 tablespoon vanilla extract 1 cup lowfat (2 percent) Greek-style yogurt 1/2 cup 1 percent lowfat milk 1/3 cup canola oil 1 large egg 1 large egg white 1/3 cup currants, soaked in hot water for 1 minute, drained 1/2 cup chopped semisweet or bittersweet chocolate Confectioners' sugar for dusting Directions Preheat the oven to 325 degrees F. Generously spray a 10-inch Bundt pan with cooking spray. Combine the flour, sugar, baking powder, baking soda, cardamom, and salt in a medium bowl.
Ingredients Shortcakes: 1 1/2 cups all-purpose flour 3 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons cold (salted) butter, cut into small pieces 1/2 cup plus 1 tablespoon low-fat buttermilk 1 large egg, slightly beaten 1 tablespoon grated lemon zest 1 tablespoon sliced almonds Filling 4 cups strawberries, hulled and sliced 2 to 3 tablespoons sugar (depending on the ripeness of the berries) 2 teaspoons grated orange zest 1 tablespoon orange juice 2 tablespoons 0 percent or 2 percent fat Greek Yogurt per serving, for garnish Confectioners' sugar for dusting (optional) Directions Preheat the oven to 400 degrees F.
Position the rack in the lower third of the oven and preheat the oven to 350 degrees F. Line an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray. Cheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes.