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1. Preheat oven to 400 degrees F. In a large mixing bowl stir together all-purpose flour, white whole-wheat flour, the 2 tablespoons sugar, baking powder, cinnamon, cloves, and salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs; set aside.
2. In a large saucepan combine the 3/4 cup sugar and cornstarch (if using frozen peaches, add 2 extra teaspoons cornstarch). Add peaches. Cook and stir until thickened and bubbly. Add the sliced kiwi fruit. Heat through. Remove pan from heat; keep warm.
3. In a small bowl beat together egg whites and milk. Add to flour mixture, stirring just enough to moisten. Transfer hot fruit filling to an ungreased 2-quart square baking dish. Spoon topping over the filling in mounds. Bake, uncovered, about 20 minutes or until a wooden toothpick inserted in topping comes out clean. Let stand 20 minutes before serving. Serve with sorbet, frozen yogurt, or light whipped dessert topping, if desired.