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Lime Kiwi Cloud

12 cups cubed angel food cake (about 12 ounces)
2 cartons (6 ounces each) reduced-fat vanilla yogurt
1/4 cup lime juice
2 teaspoons grated lime peel
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
6 medium kiwifruit, peeled and sliced
1 package (24 ounces) frozen unsweetened whole strawberries
2 tablespoons sugar
1 tablespoon cornstarch

Arrange half the cake cubes in an ungreased 13-in. x 9-in. dish. In a
large bowl, combine the yogurt, lime juice and peel; fold in whipped
topping. Spread half the yogurt mixture over the cake, pressing down

Printed from tasteofhome.com Sep 7, 2008

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Lime Kiwi Cloud cont.

to make a smooth layer. Layer with kiwi slices. Top with the
remaining cake and yogurt mixture. Cover and refrigerate for 2-3
hours or until set. Meanwhile, thaw strawberries, reserving juice.
In a small bowl, combine the sugar, cornstarch and reserved juice
until smooth; set aside. Place strawberries in a saucepan; bring to a
boil over medium heat, mashing strawberries. Stir in cornstarch
mixture; cook and stir for 2 minutes or until thickened. Remove from
the heat; cool. Cover and refrigerate until serving. Scoop cake into
dessert dishes; drizzle with strawberry sauce.

Yield: 12 servings.