You might consider an English Mild. Even though they tend to be dark, "lite" drinkers seem to love them. Probably because of the less agressive hops (I use Fuggle). I've seen Lite American Ale kits, but can't find one right now, seems they substituted 40% rice flour for the malt in a Pale Ale and cut the hops in half. (found one, see below)
Or do like the pros, brew heavy (around 7%) and dilute to 3.2!
* 6 lbs. Pauls Mild Ale (or 5 lbs light LME)
* 0.125 lbs. Simpson's Chocolate
* 0.25 lbs. Crisp Amber Malt
* 0.25 lbs. Crisp Brown Malt
* 1 oz. Fuggle (60 min)
* Wyeast #1275 Thames Valley Ale Yeast. Flocculation: medium. Apparent attenuation: 72-76%. Optimum temperature: 62-72.
Lite American Ale
4# light malt extract (Northwestern)
2# rice extract
1/2# crystal malt (45 minutes at 165F)
1 oz low alpha hops (Fuggle, Liberty) at 60 minutes.
Wyeast Chico ale yeast