1 angel food cake
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

Cut cake into bite-size cubes; set aside. Combine sugar, cornstarch and salt in a saucepan. Gradually add milk, stirring well. Cook over medium heat until mixture begins to thicken, stirring constantly. Remove from heat.

Gradually add egg substitute, stirring constantly with wire whisk. Cook over medium-low heat 2 minutes, stirring constantly. Remove from heat; cool slightly. Stir in lemon rind and lemon juice; chill.

Fold yogurt into cream mixture. Set aside. Place 1/3 of cake in 16-cup trifle bowl. Spoon 1/3 of custard over cake. Arrange slices of kiwi and strawberries. Repeat procedure with remaining ingredients, ending with strawberry fans on top. Cover and chill 3-4 hours. Yield: 15 servings, 198 calories per 2/3 cup.