Apricot Angel Dessert
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.
SERVINGS
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12
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CATEGORY
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Dessert
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PREP |
10 min. |
COOK
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10 min.
|
TOTAL
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20 min.
|
INGREDIENTS
- 1 loaf (14 ounces) angel food cake, cubed (about 8 cups)
- 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. x 2-in. dish; top with apricots. In a 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.