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Lime Kiwi Cloud
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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 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.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |