---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Poppyseed Cake
  Categories: Diabetic, Desserts, Cakes
       Yield: 8 servings
  
    2.00    Eggs
    0.50 c  Apple juice concentrate
    0.33 c  Butter; melted
    1.00 tb Lemon peel, grated
    1.00 tb Lemon juice
    1.00 ts Vanilla
    1.00 c  Flour
    0.33 c  Poppy seeds
    1.50 ts Baking powder
    0.50 ts Baking soda
    0.13 ts Salt
  
   Preheat oven to 350.  Beat eggs in large bowl.  Blend
   in juice, butter, lemon peel, lemon juice, and
   vanilla. Combine dry ingredients. Gradually add to egg
   mixture, beating until well blended. Pour batter
   evenly into greased 9″ square baking pan. Bake 20
   minutes, until wooden pick inserted in center comes
   out clean and edges are golden brown.
   
   Cool on wire rack.  Serve warm or at room temperature.
   
   Nutrition information per piece: 206 calories,  4 gm
   protein, 21 gm carbohydrate, 12 gm fat,  74 mg
   cholesterol, 265 mg sodium, 1
      diabetic starch/bread exchange,   1/4 diabetic
   medium-fat meat exchange, 2 diabetic fat exchange, 1/2
   diabetic fruit exchange.
   
   Source: “Sugar-Free Desserts,” the December 1992 issue
   of _Favorite All-Time Recipes_ magazine MM by Sylvia
   Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
   Cookbook echo moderator at net/node 004/005
  
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