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"I enjoy serving this luscious dessert any time of the year," says Bernice Janowski of Stevens Point, Wisconsin. She relies on prepared angel food cake, fruit and a few other items to whip up the tangy treat and simple strawberry sauce.
TOTAL TIME: Prep: 20 min. + freezing Cook: 10 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + freezing Cook: 10 min. + chilling
MAKES: 12 servings


  • 12 cups cubed angel food cake (about 12 ounces)
  • 1-1/2 cups (12 ounces) 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

Nutritional Facts

1 cup: 196 calories, 3g fat (2g saturated fat), 1mg cholesterol, 232mg sodium, 39g carbohydrate (29g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1/2 fat.


  1. 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.
  2. 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.
  3. 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.
Originally published as Lime Kiwi Cloud in Light & Tasty April/May 2005, p53

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