Lime-Kiwi Cloud with Strawberry Sauce

 

1

large angel food cake, cut into 1-inch cubes (about 12 cups)

2

containers (6 oz each) Yoplait® Thick & Creamy vanilla yogurt

2

teaspoons grated lime peel

1/4

cup fresh lime juice (2 medium)

1

container (8 oz) frozen reduced-fat whipped topping, thawed

6

kiwifruit, peeled, sliced

2

packages (10 oz each) frozen strawberries in syrup, thawed

2

teaspoons cornstarch

• 1 In ungreased 13x9-inch (3-quart) glass baking dish, arrange half of cake cubes.
• 2 In large bowl, mix yogurt, lime peel and lime juice until well blended. Gently stir in whipped topping.
• 3 Spoon half of mixture over cake cubes in baking dish; press down to smooth layer. Arrange kiwifruit slices over mixture. Repeat cake and yogurt layers; press down. Cover; refrigerate until set, at least 3 hours.
• 4 Meanwhile, drain strawberries, reserving liquid in 2-quart saucepan; set strawberries aside. Stir cornstarch into liquid until well blended. Heat to boiling over medium heat, stirring constantly. Remove from heat; cool 15 minutes. Stir in strawberries. Refrigerate until chilled, at least 30 minutes.
• 5 To serve, cut dessert into squares; place on individual dessert plates. Spoon sauce over each serving. Store in refrigerator.