INGREDIENTS

INSTRUCTIONS

DATA PER SERVING
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 12.
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>

A Message from our Provider:

“We don’t change God’s message — His message changes us.”