Apricot Angel Dessert Recipe

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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.

This recipe is:

Quick

Diabetic Friendly

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Apricot Angel Dessert Recipe

Prep: 10 min. Cook: 10 min. + chilling

Yield: 12 Servings

10 10 20

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

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.
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.

Nutritional Analysis: One serving equals 202 calories, 3 g fat (2 g saturated fat), 0 cholesterol, 187 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 fruit, 1 starch, 1/2 fat.

Originally published as Apricot Angel Dessert in Quick Cooking March/April 2001, p54