Taste of Home
Apricot Delight
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 8 servings.
"My mother sent me the original recipe for this delightful dessert 45 years ago, and I lightened it up," writes Alice Case of Carrollton, Texas. With bits of angel food cake and a cream cheese-like texture, this refreshing treat tastes so rich that no one will guess it's light.
Ingredients
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2 cans (5-1/2 ounces each) apricot nectar, divided
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1 package (.3 ounces) sugar-free orange gelatin
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1 package (1 ounce) sugar-free instant vanilla pudding mix
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2/3 cup nonfat dry milk powder
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1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
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5 cups cubed angel food cake
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1 can (15 ounces) reduced-sugar apricot halves, drained and sliced
Directions
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1.
In a microwave-safe bowl, microwave 1 cup apricot nectar on high for 50-60 seconds or until hot. Sprinkle gelatin over hot nectar; stir until gelatin is completely dissolved, about 5 minutes. Set aside to cool.
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2.
In a large bowl, combine remaining apricot nectar and enough water to measure 1-1/4 cups; whisk in pudding mix and milk powder for 1-2 minutes. Whisk in cooled gelatin; fold in whipped topping and cake.
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3.
Pour into an 11x7-in. dish. Refrigerate for 2-4 hours. Garnish with apricot slices.
Nutrition Facts
1 piece: 225 calories, 3g fat (3g saturated fat), 1mg cholesterol, 408mg sodium, 46g carbohydrate (32g sugars, 2g fiber), 5g protein.
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