Ingredients
2 Tablespoons cornstarch
1/8 teaspoon salt
1 1/4 cups water
1/3 cup GOLDEN BLOSSOM HONEY
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 Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
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.
