Ann's Strawberry Angel-food Cake W/sauces-pt2 Recipe

DATA PER SERVING
222 x *Calories
4 x *gm Protein
3/16 x *gm Fat
14 x *gm Carbo
x *mg Chol
177 x *mg Sodium
*gm Fiber

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