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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Cholesterol
2mg
0%
% Daily Value*:
Vitamin A
4%
4%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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