Lemon Poppy Seed Tart

* Exported from MasterCook *

LEMON POPPY SEED TART

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Low-cal

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. Makes 8 servings. 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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