CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Cakes, Desserts, Diabetic, Low-cal |
12 |
Servings |
INGREDIENTS
|
|
diane crhn32b |
222 |
|
Calories |
4 |
|
Gm Protein |
3/16 |
|
*gm Fat |
14 |
|
Gm Carbo |
|
|
Mg Chol |
177 |
|
Mg Sodium |
|
|
Gm Fiber |
INSTRUCTIONS
12
SAUCES: IN a blender, combine strawberries, 1/2 cup honey, and 1 Tbsp
arrowroot or cornstarch. Puree until smooth. Pour into a saucepan and
heat, whisking, until slightly thickened. Pour into a bowl to let
cool. Press kiwifruit through a strainer to remove seeds. In a
blender, combine strained kiwifruit with remaining 1 Tbsp arrowroot or
cornstarch and 1/2 cup honey. PUree until smooth. Pour sauce into a
clean saucepan and heat, whisking, until slightly thickened. Pour into
a bowl to let cool. TO SERVE: Ladle a small amount of red sauce on
half of a dessert plate, and an equal amount of green sauce on the
other half. Place a slice of cake in the center and drizzle with
stripes of the two sauces and chunks of kiwifruit if desired. Serve
immediately. SERVES HELPFUL HINT: The trick to a successful
angel-food cake is the lightness of the beaten egg whites, so fold
them quickly into the batter before they have a chance to separate.
SOURCE: Vegetarian Times Mag, Dec '92 Mary Carroll, author The No
Cholestrol (No Kidding) Cookbook Posted to JEWISH-FOOD digest V96 #014
Date: Thu, 5 Sep 1996 15:22:13 -0400 From: Linda Shapiro- Naples FL
<lss@coconet.com>
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