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. 
   
  Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By 
  Minnie Bernardino and Donna Deane, Times Food Stylists.