Categories: Desserts 
      Yield: 8 servings 
  
    2/3 c  Nonfat milk                         1 ts Baking powder 
      2 tb Poppy seeds                       1/4 c  Lemon juice 
      1    Jar (4-ounce) baby food           1/2 pt Raspberries 
           Pear puree                          2    Kiwi fruits, peeled and 
      1    Egg white, lightly beaten                Cut into thin wedges 
    3/4 ts Vanilla                            10 sm Papaya balls 
           Grated zest of 2 lemons                  Lemon zest rose, optional 
  1 1/3 c  Cake flour                               Lemon leaves, optional 
      1 c  Sugar                           
  
  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. 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.