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Snapple Kiwi-Strawberry Bundt Cake

1 cup evaporated skim milk
1/2 tsp. Baking soda
1 cup unsweetened applesauce
2 cup All-purpose flour
1/4 cup light brown sugar
1 1/2 cups granulated sugar
1 tbsp. vanilla extract
1/2 tsp. salt
4 egg whites
1/2 tsp. baking powder
1 pt. fresh strawberries
6 kiwi fruit
20 oz. Snapple kiwi-strawberry cocktail

Cake: Heat milk in 1 1/2 quart saucepan over medium-low heat to simmer; remove from heat. Let stand for 2 to 3 minutes. Stir in applesauce and vanilla. In a large bowl, mix flour, 1 1/4 cups of sugar, baking powder, baking soda and salt; stir in the milk mixture just until blended. Beat egg whites in medium bowl until stiff. Gradually beat in the remaining 1/4 cup of sugar. Carefully fold egg whites into batter. Cut kiwi into 1/4 inch squares; slice 2/3 pint of strawberries, then add fruit to batter. Bake at 350 degrees for 30 to 35 minutes. Garnish with sauce and fresh fruit.
Sauce: In a separate saucepan, combine brown sugar, Snapple cocktail and 2 tablespoons cornstarch. Heat until thickened. Makes 16 servings

Nutritional Analysis:
Calories 209
Grams Fat: <1 gm
Cholesterol: <1 mg


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