Ingredients:
2 cans (5-1/2 ounces each) apricot nectar, divided
1 package (.3 ounces) sugar-free orange gelatin
1 package (1 ounce) sugar-free instant vanilla pudding mix
2/3 cup nonfat dry milk powder
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 loaf (5 ounces) angel food cake, cubed
1 can (15 ounces) reduced-sugar apricot halves, drained and sliced
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
RECIPE FROM: Light & Tasty mAGAZINE
