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.
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VERIFIED BY Taste of Home Test Kitchen
- 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. 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