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Low Fat Lemon-Ginger Trifle With Apricots Recipe
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
1 1/2 teaspoons grated gingerroot or
1/2 teaspoon ground ginger
1/2 package whipped (2.8-ounce size)
topping mix (1 envelope)
8 cups –
1 1 inch cubes angel food cake
6 large apricots, thinly sliced*
*Substitute
1 can apricots in juice (16 ounces)
well-drained and sliced.
Method
:A 7-inch angel food cake loaf yields about 6 cups of cake cubes; a 7-1/2-inch ring yields about 11 cups.
Mix sugar, cornstarch and salt in 2-quart saucepan.
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.
Prepare whipped topping mix as directed on package-except use skim milk.
Reserve 3/4 cup whipped topping.
Fold lemon mixture into remaining whipped topping.
Place 1/3 of the cake cubes in large clear glass bowl.
Spread 1/3 of the lemon mixture over cake cubes.
Top with 1/3 of the apricots.
Repeat twice.
Spread reserved whipped topping over top.
Garnish with lemon curls if desired.
Cover and refrigerate up to 8 hours.
:SERVINGS (ABOUT 1 CUP EACH).
:MICROWAVE DIRECTIONS: Decrease water to 1 cup.
Mix sugar, cornstarch and salt in 4-cup microwavable uncovered on high 3 to 4 minutes, stirring every minute, until boiling.
Continue as directed.
