Ingredients:
2/3 cup nonfat milk
2 tablespoons poppy seeds
1 (4 ounce) jars pear baby food ( puree)
1 egg whites ( lightly beaten)
3/4 teaspoon vanilla
2 grated lemons, zest of
1 1/3 cups cake flour
1 cup sugar
1 teaspoon baking powder
1/4 cup lemon juice
1/2 pint raspberries
2 kiwi fruits ( peeled and cut in thin wedges)
papayas, 10 small balls
lemon zest
rose extract (optional)
lemon leaves (optional)
Directions:
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 several lemon leaves, if available.
Servings: 8
Time preparation: 30 min.
Time total: 60 min.