| | Directions | | 1. In 2-quart serving bowl, layer half each of the cake pieces, yogurt, whipped topping, strawberries and kiwifruit; repeat layers. 2. Sprinkle with almonds. Garnish with 1 whole strawberry. 3. Refrigerate at least 2 hours until firm. Cover; refrigerate any remaining trifle. *To toast almonds, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. |
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| Ingredients | | - |  | 8 cups cubed (1 inch) angel food cake 10 ounce) |
| - | | 1 1/3 cups Colombo® Fat Free or Low Fat strawberry or vanilla yogurt (from 2 lb container) |
| - | | 2 cups frozen (thawed) reduced-fat or fat-free whipped topping |
| - | | 1 pint strawberries, sliced, (reserve 1 whole strawberry for garnish, if desired) |
| - | | 3 kiwifruit, peeled and sliced |
| - | | 1/4 cup slivered almonds, toasted*, if desired |
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