Here is a rich-tasting, low calorie dessert that has just the right amount of lemon flavor.

Ingredients:
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
3 tablespoons poppy seeds
2 teaspoons baking powder
2 teaspoons grated lemon peel
1/4 teaspoon salt
1/4 cup chilled margarine, cut into small pieces
1/3 cup evaporated skim milk
1 large egg, lightly beaten
1 egg white, lightly beaten

For the Sauce
1 1/2 cups nonfat plain yogurt
1/4 cup seedless raspberry jam
1/4 teaspoon almond extract

Directions:
Preheat oven to 425 degrees. Spray a 9 inch round cake pan with vegetable cooking spray.

In a large bowl, combine flour, sugar, poppy seeds, baking powder, lemon peel, and salt. Mix well. Using a pastry blender or 2 knives, cut margarine into flour mixture until coarse crumbs form.

In a small bowl, combine milk, egg, and egg white. Mix well. Add milk mixture to flour mixture, stirring until just combined. Do not overmix. Press dough into prepared pan. Bake torte until edges are golden brown, about 20 minutes. Place pan on a wire rack and cool for 10 minutes. Turn out onto rack and cool completely.

Meanwhile, prepare sauce. In a small bowl, combine yogurt, jam, and almond extract. Mix well. Place torte on a serving plate. Cut into slices. Serve with sauce.

TIP: Working with the Dough
Stir the milk mixture into the dry ingredients until just combined. If dough is overmixed, the finished torte will have a tough texture. Press the dough into the prepared cake pan, patting it gently to an even thickness. Be sure to pat and not stretch the dough. Stretching results in shrinkage.

Nutritional Analysis
Each serving of Lemon Poppy Seed Torte contains: 163 calories; 5 grams protein; 4 grams fat; 205 milligrams sodium; 26 grams carbohydrates.

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