Lovely lemony semolina cakes are baked in individual pans and served over a warm blueberry sauce.

Richard Leach's Lemon-Poppy Semolina Cakes with Blueberry Sauce

1 cup SPLENDA® No Calorie Sweetener, Granulated
1 cup semolina flour
1/2 cup cornstarch
1/2 cup cake flour
3 3/4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons grated lemon zest
1 tablespoon poppy seeds
4 large egg whites
1 cup milk
1/2 cup unsalted butter, melted
1 cup SPLENDA® No Calorie Sweetener, Granulated
4 cups fresh blueberries
1 teaspoon fresh lemon juice

1. Preheat oven to 325°F (160°C). Lightly oil or spray 8 four-inch tart pans with baking spray. Set aside.
2. To Make Cakes: Place SPLENDA® Granulated Sweetener semolina, cornstarch, cake flour, baking powder, salt, lemon zest and poppy seeds in a medium mixing bowl. Mix until well blended. Add egg whites and milk. Mix until well blended. Add melted butter. Stir well.
3. Pour batter into prepared pans. Pans will be full. Bake in preheated 325°F (160°C) oven 20 to 25 minutes or until firm to the touch.
4. To Make Sauce: Place all sauce ingredients in a medium saucepan. Heat over medium heat and simmer until soft. Puree mixture in a blender or food processor until smooth.
5. Serve cakes by pouring sauce onto individual serving dishes. Place warm cakes on top of the sauce. Garnish with a few fresh blueberries.

Makes 8 servings.
Preparation Time: 30 Minutes
Total Time: 50 Minutes

Nutritional Information Per Serving (1/8 of recipe): Calories 310 | Calories from Fat 120 | Fat 13g (sat 8g) | Cholesterol 35mg | Sodium 420mg | Carbohydrates 43g | Fiber 3g | Sugars 2g | Protein 7g

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.