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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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In Vulcan, Michigan, Beverly King tops cubes of fluffy angel food cake with canned apricot halves and a yummy sauce. This light dessert is particularly good after a heavy meal, she says. Ingredients:
1 prepared angel food cake (8 to 10 ounces), cubed |
1 can (15-1/4 ounces) apricot halves, drained and diced |
sugar substitute equivalent to 1/2 cup sugar |
3 tablespoons cornstarch |
3 cups apricot nectar |
1 package (.3 ounces) sugar-free orange gelatin |
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed |
Directions:
1. Place the cake cubes in an ungreased 13-in. x 9-in. dish; top with apricots. In a large saucepan, combine the sugar substitute, cornstarch and apricot nectar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin until dissolved.
2. Pour over cake and apricot. Cover and chill for 3 hours or until gelatin is set. Spread with whipped topping. Refrigerate leftovers. Yield: 12 servings.
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