1 (16 oz.) pkg. angel food cake mix
1/3 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
2 cups skim milk
1/4 cup egg substitute
1 tsp. grated lemon rind
1/4 cup lemon juice
2 (8 oz. ea.) cartons vanilla low fat yogurt
2 cups sliced strawberries
3 kiwi fruit, sliced

Prepare cake mix according to package directions. Cut into bite size cubes; set aside.

Combine sugar, cornstarch and salt in saucepan; gradually add milk, stirring well. Cook over medium heat until mixture begins to thicken, stirring constantly. Remove from heat; gradually add egg substitute, stirring constantly with a wire whisk. Cook over medium low heat for 2 minutes, stirring constantly. Remove from heat, cool slightly. Stir in lemon rind and lemon juice; chill. Fold yogurt into cream mixture; set aside.

Place one third of cake on bottom of 16 cup trifle bowl. Spoon one third of custard over cake; arrange half each of strawberry slices and kiwi slices around lower edge of bowl and over custard. Repeat procedure with remaining ingredients ending with strawberry garnish on top of trifle. Cover and chill 3 to 4 hours or longer.

Yield: 15 servings.