HEAVENLY STRAWBERRY TRIFLE

Contributed by Mary Jo Tansy

• 1 Angel Food cake (store bought, homemade, mix–whatever)
• 1 enveloper whipped topping mix
• 2-6oz cartons non-fat strawberry yogurt
• 1 pint sliced strawberries
• 3 kiwi fruit, peeled and sliced
• 1/4 c toasted slivered almonds

Cut cake vertically into halves. Freeze ½ of cake for future use (such as dipping in hot chocolate fudge sauce), tear other half into 3/4" pieces. 

Prepare topping mix as directed on package using skim milk. 

Layer half the cake pieces, yogurt, whipped topping, strawberries, and kiwi in a 2 qt serving bowl. Repeat layers and sprinkle with almonds. 

Garnish with whole strawberries if desired. 

Refrigerate at least two hours. Serves 12 (little, tiny, miserly servings, not the kind real people eat.) Serves 6 real people.