1 (16 oz.) pkg. angel food cake mix
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 vanilla low-fat yogurt
2 c. sliced strawberries
3 Kiwi fruit, sliced
3 strawberry fans

Prepare cake mix according to package directions, cut into bite size cubes, set aside. Combine sugar, cornstarch, and salt in sauce pan, gradually add milk, stirring well. Cook over medium heat until it begins to thicken, stirring constantly. Remove from heat, gradually add egg substitute, stirring with a wire whisk. Cook over medium low heat for 2 minutes, stirring. Remove from heat, cool slightly. Stir in lemon rind and juice, chill.

Fold yogurt into cream mixture, set aside. Place 1/3 of cake in bottom of a 16 cup trifle bowl. Spoon 1/3 of custard over cake. Arrange 1/2 of strawberry slices and Kiwi slices around lower edge of bowl and on top of custard. Repeat procedure with remaining ingredients ending with strawberry fans on top. Cover and chill for 3 to 4 hours.