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Ingredients

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 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 frozen fat-free whipped topping, thawed (from 8-ounce container)
• 8 cups 1-inch cubes angel food cake
• 6 large apricots, thinly sliced

Description

Dive In To A Serve-yourself Dessert Full Of Cake, Lemony-ginger Custard And Fresh Fruit.

Betty Crocker