Lemon poppy seed tart

 
                           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.
  
 
 
                    - - - - - - - - - - - - - - - - - -