1 can (16 ounces) apricot halves in light syrup
1 teaspoon grated fresh gingerroot
2 teaspoons cornstarch
1 angel food cake, purchased or made from a mix
Puree the apricots and 1/2 cup of their juice in a blender. In a small bowl, mix the cornstarch, ginger and 2 tablespoons of the apricot juice until smooth. Combine the apricot puree and cornstarch mixture in a saucepan; bring to a boil and cook 1 minute, or until thickened, stirring constantly. Serve warm (or room temperature) over angel food cake slices. Angle food cake is almost always fat free.