A decent kit suiting to a lighter body and malt profile, such as the Canadian or Cerveza styles would work well. Personally I'd add a half kilo of malt and be done with it, and make a mid-strength. A kit bitterness will shine through more than usual due to reduced malt levels, but this is a good thing in my opinion.
Cheers - boingk
PS: If you can't get down in temp enough to warrant a true lager yeast and are worried about the effect this will have, I've found US-56 to be a good compromise, leaving a clean palate and crisp, smooth bitterness when brewed sub 20'C.
Cheers - boingk