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Apricot Angel Dessert
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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
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
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |