Low Fat Lemon-Ginger Trifle with Apricots Recipe

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Recipe Category: Dessert

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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.

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