Lemon-Ginger Trifle with Apricots

Lemon-Ginger Trifle with Apricots

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

Prep Time

30

Minutes

Total Time

6:30

Hrs:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You can use 1 can (16 ounces) apricot halves in juice, well drained and sliced, for the fresh apricots.
Success
Bake a foolproof Betty CrockerĀ® angel food cake mix to use in this recipe. Cut half of a baked cake into 1-inch cubes for this recipe.
Did You Know
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:

1 Serving (1 Serving)
  • Calories 225
    • Total Fat 3g
      • Cholesterol 2mg;
      • Sodium 200mg;
      • Total Carbohydrate 46g
        • Protein 3g;
        Percent Daily Value*:
          *Percent Daily Values are based on a 2,000 calorie diet.