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Name: Lemon Poppy Seed Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 tb Poppy seeds; 3/4 ts Vanilla; 1 ts Baking Powder; Grated zest of 2 lemons; 1 Jar (4-ounce) baby food pear; 1 1/3 c Cake flour; 1 Egg white, lightly beaten; 2/3 c Nonfat milk; 1 c Sugar; 1/4 c Lemon juice; 10 sm Papaya balls; Lemon leaves, optional; 2 Kiwi fruits, peeled and cut; 1/2 pt Raspberries; Lemon zest rose, optional

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INGREDIENTS

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

INSTRUCTIONS

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.

NOTES

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Lemon Poppy Seed Tart

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

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Serving Size: 1 Serving (213g)
Recipe Makes: 8 Servings

Calories: 613
Calories from Fat: 16 (3%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 1g
Cholesterol 0.4mg		0 %
Sodium 57.7mg		2 %
Potassium 183.2mg		5 %
Total Carbohydrate 142.8g		42 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 139.5g
Protein 7.9g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 613

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