| 3/4 | cup sugar |
| 2 | tablespoons cornstarch |
| 1/4 | teaspoon salt |
| 1 1/4 | cups water |
| 1 | teaspoon grated lemon peel |
| 1/4 | cup lemon juice |
| 2 | teaspoons margarine or spread |
| 1 1/2 | teaspoons grated gingerroot or 1/2 teaspoon ground ginger |
| 2 | cups frozen fat-free whipped topping, thawed (from 8-ounce container) |
| 8 | cups 1-inch cubes angel food cake |
| 6 | large apricots, thinly sliced |
| 1. | In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in lemon peel, lemon juice, margarine and gingerroot. Press plastic wrap or waxed paper onto surface. Refrigerate about 4 hours or until chilled. |
| 2. | In large bowl, gently stir sugar mixture into whipped topping. |
| 3. | In large clear glass bowl, place one-third of the cake cubes. Spread one-third of the lemon mixture over cake cubes. Top with one-third of the apricots. Repeat twice. Cover and refrigerate 2 hours but no longer than 8 hours. |
|
| You can use 1 can (16 ounces) apricot halves in juice, well drained and sliced, for the fresh apricots. |
|
| Bake a foolproof Betty Crocker® angel food cake mix to use in this recipe. Cut half of a baked cake into 1-inch cubes for this recipe. |
|
| Purchased or homemade angel food cakes work well in this recipe. A 7-inch loaf yields about 6 cups cake cubes; a 7 1/2-inch ring yields about 11 cups. |
Nutrition Information:
225 ( nc); 3g ( ncg, ncg); 2mg; 200mg; 46g ( ncg, ncg); 3g 4%; 8%; 2%; 2% nc ; nc nc