Lemon Poppy Seed Tartcakes, low-fat, tarts 2/3 cup nonfat milk 2 tablespoon poppy seeds 1 jar (4-oz) baby food pear; puree 1 egg white; lightly beaten 3/4 teaspoon vanilla 1 grated zest of 2 lemons 1 1/3 cup cake flour 1 cup sugar 1 teaspoon baking powder 1/4 cup lemon juice 1/2 pint raspberries 2 kiwi fruits; peeled and cut 1 thin wedges 10 small papaya balls 1 lemon zest rose; optional 1 lemon leaves; optional This cake is remarkable; no one would ever believe that it is so low in fat Combine nonfat milk and poppy seeds in a bowl. Let stand about 15 minutes. Stir nonfat milk mixture just until blended. Pour into 9-inch indented, flu 214 calories; 72 mg sodium; 0 cholesterol; 1 gram fat; 49 grams carbohydra Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minn |
