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Lemon-Ginger Trifle W/Apricots


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*
1 can apricots in juice; (16 ounces)
well-drained and sliced.

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

Contributor: Betty Crocker's Low-Fat

Yield: 8 servings

Preparation Time: 0:00

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