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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