Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ts 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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