1 pkg. white angel food cake mix
1/2 pkg. (2.8 oz.) whipped topping mix
2 cartons (6 oz. each) non-fat strawberry yogurt
1 pt. strawberries, sliced
3 kiwi fruit, sliced
1/4 c. slivered almonds, toasted

Bake and cool cake as directed on package. Cut cake vertically into halves. Freeze 1/2 for future use. Tear other half into about 3/4 inch pieces.

Prepare topping mix as directed on package, but use skim milk. Layer half each of the cake pieces, yogurt, whipped topping, strawberries and kiwi fruit in a 2 quart serving bowl; repeat sprinkle with almonds. Garnish with whole strawberries if desired. Refrigerate until firm, at least 2 hours. 12 servings.