Lemon-Ginger Trifle W/Apricots
3/4 cup sugar
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.
Contributor: Betty Crocker's Low-Fat
Yield: 8 servings
Preparation Time: 0:00
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