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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 for 3 hours or until gelatin is set. Spread with
whipped topping. Refrigerate leftovers.
Yield: 12 servings.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |