Lemon poppy seed tart
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Lemon poppy seed tart
  Lemon    Cakes    Tarts  
Last updated 6/12/2012 12:52:16 AM. Recipe ID 13954. Report a problem with this recipe.
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      Title: Lemon poppy seed tart
 Categories: Cakes, Low-cal
      Yield: 8 servings
 
    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.
  




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Recipe ID 13954 (Apr 03, 2005)

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