Instructions: 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.

author The No Cholestrol (No Kidding) Cookbook

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