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Ingredients: 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 Method: 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. |
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