Angel Food Trifle (Serves 15)

The next time you need a low fat dessert for a crowd, please consider this lovely layered trifle.  It’'s a lighter version of the traditionally rich dessert.  Angel food cake replaces buttery pound cake or macaroons and the custard is made with fat free milk and vanilla flavored low fat yogurt rather than richer milk products.

1/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups fat free milk
1/4 cup egg substitute
1 teaspoon grated lemon rind
1/4 cup lemon juice
2 (8 ounce) cartons vanilla low-fat yogurt
1 (11-13-ounce) purchased angel food cake
2 cups sliced fresh strawberries
3 kiwi fruit, sliced
Strawberries for garnish

1. Combine sugar, cornstarch and salt in a saucepan or     2-quart microwave-safe measurer; gradually add milk,     stirring well.

2. Cook over medium heat until mixture begins to thicken,     stirring constantly or microwave on Full Power 4-6     minutes, stirring three or four times, until mixture     begins to thicken.

3. Remove from heat; gradually add egg substitute, stirring     constantly with a wire whisk.

4. Cook over medium-low heat 2 minutes, stirring     constantly or microwave on 80% power 1-2 minutes,     stirring once.

5. Remove from heat; cool slightly.

6. Stir in lemon rind and lemon juice; chill.

7. Beat or stir cream mixture until smooth.  Fold yogurt     into cream mixture.

8. Tear or cut angel food cake into bite-size pieces.

9. Place one-third of cake in bottom of a 16-cup trifle     bowl or other pretty bowl.

10. Spoon one-third of custard over cake; arrange half each       of strawberry slices and kiwi slices around lower edge       of bowl and custard.

11. Repeat procedure with remaining ingredients, ending       with strawberries as garnish.