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 lime juice 
  • 1 container (8 oz) frozen light 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.