1 1/2 c. skim milk
1/2 c. 1% lowfat cottage cheese
1/4 c. sugar
1 1/2 tbsp. cornstarch
2 tbsp. instant non-fat dry milk
2 tsp. vanilla extract
Grated rind of 1 orange
1/2 c. reduced-calorie strawberry spread
1/4 c. cointreau or other orange flavoring
1 (10 3/4 oz.) loaf angel food cake
5 c. fresh strawberries, hulled and halved
5 kiwi fruit, peeled and thinly sliced
4 med. oranges, peeled and sectioned
Strawberries (optional)
Kiwi fruit wedges (optional)
Orange wedges (optional)

Combine the first 5 ingredients in container of electric blender; cover and process until smooth. Pour mixture into top of a double boiler; bring water to a boil. Reduce heat to low cook, stirring constantly 10 minutes or until mixture thickens. Remove from heat; stir in vanilla and orange rind, cover and chill.

Combine strawberry spread and Cointreau in a small saucepan; bring to a boil, stirring constantly. Remove mixture from heat, and cool completely.

Trim crusts from cake, making cake an even rectangle. Reserve crusts for another use. Cut cake into 1/2 inch slices.