Lemon-Ginger Trifle with Apricots

Name: Lemon-Ginger Trifle with Apricots
Prep time: 6 h 30 min
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 8
Cuisine: English, Scottish, British, European
Ingredients: 2 liters 1-inch cubes angel food cake; 6 larges apricots, thinly sliced; 2 Tbsps cornstarch; 2 teaspoons grated gingerroot or 1/2 teaspoon ground ginger; 59 milliliters lemon juice; 1 teaspoon grated lemon peel; 2 teaspoons margarine or spread; 0 teaspoons salt; 177 milliliters sugar; 296 milliliters water; 473 milliliters frozen fat-free whipped topping, thawed (from 8-ounce container)

Lemon-Ginger Trifle with Apricots

Lemon-Ginger Trifle with Apricots might be just the dessert you are searching for. One portion of this dish contains around 4g of protein, 4g of fat, and a total of 274 calories. This recipe serves 8. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of lemon peel, whipped topping, water, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Scottish cuisine. From preparation to the plate, this recipe takes around 6 hours and 30 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in lemon peel, lemon juice, margarine and gingerroot. Press plastic wrap or waxed paper onto surface. Refrigerate about 4 hours or until chilled.

Ingredients you will need

Lemon Juice

Corn Starch

Ginger

Lemon Peel

Margarine

Sugar

Water

Salt

Wrap

Equipment you will use

Plastic Wrap

Sauce Pan

In large bowl, gently stir sugar mixture into whipped topping.

Ingredients you will need

Whipped Topping

Sugar

Equipment you will use

Bowl

In large clear glass bowl, place one-third of the cake cubes.

Equipment you will use

Bowl

Spread one-third of the lemon mixture over cake cubes. Top with one-third of the apricots. Repeat twice. Cover and refrigerate 2 hours but no longer than 8 hours.

Ingredients you will need

Apricot