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Lemon-Ginger Trifle with Apricots
Lemon-Ginger Trifle with Apricots
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Prep Time:
30 minutes
Total Time:
6 hours 30 minutes
Indulge in a decadent dessert with cake, zesty custard, and fresh fruit.
Ingredients:
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 1/4 cups water
  • 1 teaspoon grated lemon peel
  • 1/4 cup lemon juice
  • 2 teaspoons margarine or spread
  • 1 1/2 teaspoons grated gingerroot or 1/2 teaspoon ground ginger
  • 2 cups Cool Whip fat-free frozen whipped topping, thawed (from 8-ounce container)
  • 8 cups 1-inch cubes angel food cake
  • 6 large apricots, thinly sliced
Instructions:
  • Combine sugar, cornstarch, and salt in a 2-quart saucepan. Slowly add water while stirring. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil and stir for 1 minute, then remove from heat. Stir in lemon peel, lemon juice, margarine, and gingerroot. Cover the surface with plastic wrap or waxed paper and refrigerate for about 4 hours until chilled.
  • Combine the sugar mixture with the whipped topping in a large bowl, gently folding them together.
  • In a large, elegant glass bowl, layer one-third of the cake cubes, one-third of the zesty lemon mixture, and one-third of the juicy apricots. Repeat this luxurious process two more times. Chill in the refrigerator for 2 hours, but don't resist the temptation to indulge for more than 8 hours.

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