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.

8 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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