Lemon-Ginger Trifle with Apricots

 

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.