Diabetic Apricot Angel Dessert - cooking recipe

Ingredients

1 (14 oz.) loaf angel food cake, cubed
1/2 c. Splenda
3 c. apricot nectar
1 (8 oz.) frozen whipped topping, thawed
1 (15 1/4 oz.) can apricot halves, drained and diced
3 Tbsp. cornstarch
1 pkg. sugar-free orange Jell-O

Preparation

Place the cake cubes in an ungreased 13 x 9 x 2 dish; top with apricots. In a saucepan, combine Splenda, cornstarch and apricot nectar until smooth. Bring to a boil; cook and stir until thickened. Remove from the heat. Stir in gelatin until dissolved. Pour over cake and apricots. Cover and chill for 3 hours or until gelatin is set. Spread with whipped topping. Refrigerate leftovers.