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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Have had this dessert for years,just lightened it up. Has a cream cheese like texture. Tastes so rich,no one will know it is light Ingredients:
2 cans(51/2 oz. ea) apricot nectar,divided |
1 pkg(.3 oz.) sugar free orange gelatin |
1 pkg(1 oz) sugar-free instant vanilla pudding mix |
2/3 c. nonfat dry milk powder |
1 carton(8 oz) frozen reduced-fat whipped topping,thawed |
1 loaf(5 oz.) angel food cake,cubed |
1 can(15 oz) reduced-sugar apricot halves,drained and sliced |
Directions:
1. In a microwave safe bowl,microwave 1 c. apricot nectar on high 50-60 sec. till hot. Sprinle gelatin over hot nectar;stir until gelatin is completely dissolved,about 5 mins.. Set aside to cool.
2. In a large bowl,combine remaining apricot nectar and enough water to measure 11/4cups;whisk in pudding mix and milk powder for1-2 mins. Let stand for 2 mins or till soft -set. Whisk in cooled gelatin;fold in whipped topping and cake.
3. Pour into an 11 x7 x2 dish. Refrigerate for 2-4 hours. Garnish with apricot slices.
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