| 1 | This cake is remarkable; no one would ever believe that it is so low in fat and calories. |
| 2 | 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. |
| 3 | (by times food stylists) combine nonfat milk and poppy seeds in a bowl. |
| 4 | Let stand about 15 minutes. |
| 5 | Stir in pear puree, egg white, vanilla and lemon zest. |
| 6 | Sift together cake flour, ?cup sugar and baking powder in another bowl. |
| 7 | Stir nonfat milk mixture just until blended. |
| 8 | Pour into 9-inch indented, fluted shortcake pan sprayed with non-stick vegetable spray. |
| 9 | Bake at 375 °F. |
| 10 | About 20 minutes or until cake tests done in the center. |
| 11 | Let cool in pan 5 minutes. |
| 12 | Loosen edges and turn out onto wire rack with wax paper underneath. |
| 13 | Combine remaining ?cup sugar and lemon juice in small sauce pan. |
| 14 | Heat to boiling. |
| 15 | Simmer about 1 minute or until syrup is clear. |
| 16 | Brush syrup over top and sides of cake while cake is still warm. |
| 17 | Place cake on serving platter. |
| 18 | Arrange raspberries, kiwi wedges and papaya balls in attractive arrangement on top of cake. |
| 19 | Garnish center with lemon rose and severl lemon leaves, if available. |
| 20 | Makes 8 servings. |
| 21 | Each serving contains about: 214 calories; 72 mg sodium; 0 cholesterol; 1 gram fat; 49 grams carbohydrates; 3 grams protein; 1.2 grams fiber. |
| 22 | Recipe |
