INGREDIENTS

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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