Yield: 12 Servings
|4 xes||*gm Protein|
|3/16 x||*gm Fat|
|14 xes||*gm Carbo|
|177 xes||*mg Sodium|
DATA PER SERVING
SAUCES: IN a blender, combine strawberries, ½ 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 ½ 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@...>