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My mother sent me the original recipe for this delightful dessert 45 years ago, and I lightened it up. 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. —Alice Case, Carrollton, Texas INGREDIENTS: 2 cans (5-1/2 ounces each) apricot nectar, divided DIRECTIONS: 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. 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. Let stand for 2 minutes or until soft-set. Whisk in cooled gelatin; fold in whipped topping and cake. Pour into an 11-in. x 7-in. x 2-in. dish. Refrigerate for 2-4 hours. Garnish with apricot slices. Yield: 8 servings. |
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NUTRITIONAL FACTS One piece equals: 178 Calories Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat. |
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TASTY TIP Typically you can find apricot nectar in the fruit juice aisle of your grocery store. |
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Eat Right with The Taste of Home Diabetic Cookbook 2008 |
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