THIS WEEK'S FESTIVE FARE: Low Fat Lemon Poppy Seed Cake

Memories. Food can bring up such amazing memories, it's unbelievable.

My daughters—who used to stand in the kitchen just begging for me to hand over a spoon full of batter for them to lick—are grown now (27 and 28 years old).

Today, they're busy cooking for themselves and their own families. But back when they were little, I used to make this Low Fat, Low Calorie Lemon Poppy Seed Cake, just HOPING THEY WOULD LIKE IT. I conspired that if they did, I'd be able to serve them my healthier lemon cake, (as a  'better option'  for a sweet treat), than the stuff they used to bring home after having obviously played "Let's Make a Deal" with their friends during their lunch hour, no doubt.

Well, I didn't have to try and make them like it, they LOVED IT, no sweat. And though I haven't made it quite a few years now, to this day they always talk about it and ask me why I haven't made it for such a long time.

Well, since we've just been told that we'll soon be GRANDPARENTS ... for the VERY FIRST TIME ... I'm thinking it's about time I started again don't ya think? I hope your family enjoys this one as much as we have. Just remember to watch your serving size and you'll come out ahead of the game in the end.

ALWAYS  REMEMBER,   

EAT WELL TO LIVE WELL, 

Power On, 

Candace 

               RECIPE:

• 3 tablespoons poppy seeds
• 1/2 cup fat-free milk
• 2 teaspoons grated lemon peel
• 1-1/4 cups granulated sugar, divided
• 1/3 cup vegetable oil
• 1/3 cup plain fat-free yogurt
• 1/3 cup unsweetened applesauce
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups plus 2 tablespoons cake flour (not self-rising)
• 1-1/8 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large egg whites
• 1/8 teaspoon cream of tartar
• Confectioners' sugar for garnish 

Grind poppy seeds in spice mill, coffee grinder or blender, scraping sides, until ground fine. Transfer to small saucepan with milk and lemon peel. Bring just to boil over high heat, stirring once. Remove from heat and let stand at least 1 hour or up to 4 hours.

Heat oven to 350 degrees F. Coat 8-cup Bundt pan with vegetable cooking spray or Bakers Secret (flour is included). Coat with flour if you used the cooking spray; tap out excess.

Combine 1 cup of the granulated sugar, the oil, yogurt, applesauce, whole egg, vanilla and poppy-seed mixture in large bowl. Do not stir. Set aside.

Sift cake flour, baking powder, baking soda and salt in medium bowl. Beat egg whites and cream of tartar in another large bowl on medium speed of electric mixer until foamy. Gradually beat in remaining 1/4 cup granulated sugar to stiff peaks.

Beat poppy-seed mixture until blended. At low speed, gradually beat in dry ingredients. Fold in egg whites. Spoon into prepared pan.

Bake cake 45 minutes for Bundt pan, 60 minutes for tube pan or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cool. Sift confectioners' sugar on top.

Nutritional information:

Servings: 16

Per Serving: 185 Calories 

6g Fat, 1g saturated fat
 

3g Protein
 

30g Carbohydrate
 

14mg Cholesterol
 

144mg Sodium

Low Fat Recipes Furnished by LowFatLifestyle.com

FOR MORE ARTICLES BY CANDACE GRASSO go to www.CandaceGrasso.blogspot.com