Lemmon poppy seed tart

 
                           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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