Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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