1 medium sponge cake (either homemade or bought, a packet mix does fine for this recipe)
1 packet whipping cream
2 boxes non-fat strawberry yogurt
1 package strawberries, sliced
3 kiwi fruits, sliced
1/4 cup toasted slivered almonds
1.Slice the cake into fingers.
2.Prepare whip cream.
3.Layer half the cake pieces, yoghurt, whipped topping, strawberries and kiwi in a 2 quart serving bowl.
4.Repeat layers and sprinkle with almonds.
5.Garnish with whole strawberries, if desired.
6.Refrigerate for atleast 2 hours.