Cut cake into bite-size pieces; set aside.

Combine sugar, cornstarch, and salt in a saucepan; gradually add milk,

stirring well. Cook over medium heat until mixture begins to thicken,

stirring constantly. Remove from heat; gradually add egg substitute,

stirring constantly with a wire whisk. Cook over medium-low heat 2

minutes, stirring constantly. Remove from heat; cool slightly. Stir in

lemon rind and lemon juice; chill. Fold yogurt into cream mixture; set

aside.

Place 1/3 of cake in bottom of a 16-cup trifle bowl. Spoon 1/3 of custard

over cake; arrange half each of strawberry slices and kiwi slices around

lower edge of bowl and over custard. Repeat procedure with remaining

ingredients, ending with strawberry fans made from whole berries on top.

Cover and chill 3-4 hours.