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Lemon-Ginger Trifle with Apricots

  • Prep 30 min
  • Total 6 hr 30 min
  • Servings 8
  • Save
    434
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Dive in to a serve-yourself dessert full of cake, lemony-ginger custard and fresh fruit. MORE + LESS -

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 Cool Whip™ fat-free frozen whipped topping, thawed (from 8-ounce container)
8
cups 1-inch cubes angel food cake
6
large apricots, thinly sliced

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
% Daily Value
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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