1 pkg. white angel food cake mix
1 env. Dream Whip
2 cartons (6 oz.) nonfat strawberry yogurt
1 pt. strawberries, sliced
3 kiwifruit, sliced
1/4 c. slivered almonds, toasted

To toasted almonds: Heat oven to 350 degrees. Bake nuts in ungreased pan, stirring occasionally until golden brown, about 10 minutes.

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

Prepare topping mix as directed on package except use skim milk. Layer half each of the cake, yogurt, whipped topping, strawberries and kiwi in 2 quart serving bowl; repeat. Sprinkle with almonds. Garnish with whole strawberries. Refrigerate until firm, at least 2 hours. Makes 12 servings. 150 calories each serving.