3 kiwi fruit
1 pound plain low-fat yogurt
1/2 cup fresh strawberries
1 grated orange peel
1 grated lemon peel
Juice of 1 lemon
2 eggs
1/2 cup granulated sugar
1 tablespoon unflavored gelatine powder
1/4 cup water
1/4 cup Grand Marnier
1 1/2 cups fresh whipped cream
1 sponge cake

Cover the bottom of a 10-inch round springform pan with wax paper. Decorate the bottom of the mold with kiwi slices (unpeeled, 1/4 inch thick) and strawberry halves.

In a large bowl, mix yogurt, strawberries, grated orange and lemon peels, and lemon juice until very creamy.

In a separate bowl, beat together the eggs and the granulated sugar until very foamy.

In a third bowl, dissolve the gelatine in the water, then add the Grand Marnier. Combine the ingredients in the first and second bowls, and add the whipped cream. Fold the third bowl of ingredients gently into the mixture.

Immediately fill the mold to half an inch from the top. Cover the mixture with a layer 1/2 inch thick of sponge cake. Refrigerate overnight.

Garnish
1 tablespoon unflavored gelatine powder
    dissolved in 1 cup water
1 1/2 cups fresh whipped cream
8 fresh halved strawberries
1 cup toasted, sliced almonds

Unmold the cake. The kiwi should be on top. Use a light pastry brush to glaze top of cake with gelatine mixture. Decorate the top of the cake with a "rosette" of whipped cream on each slice of kiwi fruit and top with a half strawberry. Lay toasted, sliced almonds around the base of the cake. Cut cake into 16 slices. Serve very cold.