1 angel food cake, cut into bite size pieces
1/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 c. skim milk
1/4 c. egg substitute
1 tsp. grated lemon rind
1/4 c. lemon juice
2 (8 oz.) cartons no fat vanilla yogurt
2 c. (about) strawberries
3 kiwi fruit, sliced

Combine sugar, cornstarch and salt in saucepan, gradually add milk, stirring well. Cook over medium heat until begins to thicken, stirring constantly. Remove from heat, gradually add egg substituted, stirring constantly with wire whisk. Cook over medium-low heat 2 minutes continuing stirring. Remove from heat, cool slightly. Stir in lemon rind and juice.

CHILL: Fold in yogurt into cream mixture; set aside.

Place 1/3 cake in trifle bowl, spoon 1/3 custard over cake, arrange half, ea., strawberries and kiwi slices around lower edge of bowl and over custard. Repeat ending with 3 strawberries for decoration.