Lemon-Ginger Trifle with Apricots

Dive in to a serve-yourself dessert full of cake, lemony-ginger custard and fresh fruit.

  • Prep Time 30 min
  • Total Time 6 hr 30 min
  • Servings 8

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
225
,
% Daily Value
Total Fat
3g
3%
( ),
Cholesterol
2mg
2%;
Sodium
200mg
200%;
Total Carbohydrate
46g
46%
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
8%;
Calcium
2%;
Iron
2%;
Exchanges:
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.