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

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


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.