Low Fat Dessert Recipes

Ingredients:

3/4 cup sugar
2 tbsp cornstarch
1/4 tsp salt
1 1/4 cup water
1 tsp grated lemon peel
1/4 cup lemon juice
2 tsp margarine
1 1/2 tsp grated gingerroot or
1/2 tsp ground ginger
1/2 package whipped, (2.8-ounce size)
topping mix (1 envelope)
8 cup -- ¥
1 1 inch cubes angel food cake
6 large apricots, thinly sliced*
*Substitute
1 can apricots in juice, (16 ounces)
well-drained and sliced.

Instructions:

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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NOTES : average

Preparation Time: 0:00

Servings: 8