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Lemmon Poppy Seed Tart

* Exported from MasterCook *

LEMMON POPPY SEED TART

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 c Nonfat milk
2 tb Poppy seeds
1 Jar (4-ounce) baby food
Pear puree
1 Egg white, lightly beaten
3/4 ts Vanilla
Grated zest of 2 lemons
1 1/3 c Cake flour
1 c Sugar
1 t Baking powder
1/4 c Lemon juice
1/2 pt Raspberries
2 Kiwi fruits, peeled and
Cut into thin wedges
10 sm Papaya balls
Lemon zest rose, optional
Lemon leaves, optional

This cake is remarkable; no one would ever believe
that it is so low in fat and calories. Depending on
the sweetness of the fruit you use to garnish the
cake, you may wish to increase or decrease the sugar
in the lemon syrup. (By Times Food Stylists) Combine
nonfat milk and poppy seeds in a bowl. Let stand about
15 minutes. Stir in pear puree, egg white, vanilla and
lemon zest. Sift together cake flour, 3/4 cup sugar
and baking powder in another bowl. Stir nonfat milk
mixture just until blended. Pour into 9-inch indented,
fluted shortcake pan sprayed with non-stick vegetable
spray. Bake at 375 degrees F. about 20 minutes or
until cake tests done in the center. Let cool in pan 5
minutes. Loosen edges and turn out onto wire rack with
wax paper underneath. Combine remaining 1/4 cup sugar
and lemon juice in small sauce pan. Heat to boiling.
Simmer about 1 minute or until syrup is clear. Brush
syrup over top and sides of cake while cake is still
warm. Place cake on serving platter. Arrange
raspberries, kiwi wedges and papaya balls in
attractive arrangement on top of cake. Garnish center
with lemon rose and severl lemon leaves, if available.
Each serving contains about: 214 calories; 72 mg
sodium; 0 cholesterol; 1 gram fat; 49 grams
carbohydrates; 3 grams protein; 1.2 grams fiber.

Recipe from: Los Angeles Times Newspaper, Thursday
April 30, 1992. By Minnie Bernardino and Donna Deane,
Times Food Stylists.

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