1 (10 inch) angel food cake
1 (8 oz.) pkg light cream cheese, softened
1 (14 oz.) can low-fat sweetened condensed milk
1/4 cup lemon juice
1 tsp almond extract
2 cups sliced fresh strawberries
1 (12 oz.) container reduced-fat frozen whipped topping, thawed
fresh strawberries or mint springs, for garnish

Cut a 1-inch layer from top of cake; set aside. Hollow out center of cake, leaving a 1-inch shell; tear remaining cake into bite-size pieces. Place shell on serving platter, and set aside. Beat cream cheese at medium speed with an electric mixer until fluffy. Add condensed milk; beat until blended. Stir in lemon juice and extract. Fold in cake pieces and strawberries. Spoon into cake shell; replace top layer. Cover and chill 3 hours or until set. Spread whipped topping on top and sides of cake; garnish, if desired. Chill.