Apricot Angel Dessert Recipe

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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.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min. + chilling

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

Nutritional Facts

1 cup: 202 calories, 3g fat (2g saturated fat), 0 cholesterol, 187mg sodium, 44g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 fruit, 1 starch, 1/2 fat.

  • 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
  1. Place the cake cubes in an ungreased 13-in. x 9-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.
Originally published as Apricot Angel Dessert in Quick Cooking March/April 2001, p54

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