Light and Easy Trifle


2 Tablespoons cornstarch
1/8 teaspoon salt
1 1/4 cups water
1 teaspoon lemon zest
1/4 cup lemon juice
2 teaspoons margarine
1/2 teaspoon ground ginger
2 cups lite nondairy whipped topping
8 cups of angel food cake (cut in 1-inch cubes)
1 can (16 oz.) apricots, well-drained and sliced


In a saucepan mix cornstarch and salt. Gradually add water, stirring with a wooden spoon. Stir in honey until dissolved. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in lemon zest, lemon juice, margarine and ginger. Press plastic wrap onto surface. Put in freezer for approximately 1 hour, or until well-chilled. Remove from freezer and fold lemon mixture into nondairy whipped topping. To assemble: Place 1/3 of the cake cubes into a 2 ½ quart clear glass bowl. Spread 1/3 whipped topping mixture over cake cubes. Top with 1/3 of the apricots. Repeat layering two more times. Cover and refrigerate up to 8 hours. Garnish with mint leaves. Serves 6-8.

golden blossom honey product