Lemon-Ginger Trifle with Apricots

¼ cup sugar
2 tablespoons cornstarch
¼ teaspoon salt
1 ¼ cup water
1 teaspoon grated lemon peel
¼ cup lemon juice
2 teaspoon margarine
1 ½ teaspoons grated gingerroot or ½ teaspoon ground ginger
¼ package (5.2-ounce size) whipped topping mix (1 envelop)
8 cups 1-inch cubes angel food cake
6 lare apricots, thinly sliced

Mix suar, cornstarch and salt in 2-quat saucepan. Gradually stri 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, mararine and ginger-root. Press plastic wrap or waxed paper onto surface. Refrigerate about 4 hours or until chilled.

Prepare topping mix as directed on package, using skim milk. Fold lemon mixture into whipped topping.

Place one-third of the cake cubes in large clear glass bowl. Spread on-third of the lemon mixture over cake cubes. Top with one-third of the apricots. Repeat twice. Cover and refrigerate up to 8 hours.

8 servings.

Source: Eating Quick and Healthy Betty Croker