(1 oz. package) sugar-free instant vanilla pudding mix
(2/3 cup) nonfat dry milk powder
(8 oz. carton) frozen reduced-fat whipped topping,
thawed
(5 cups) cubed angel food cake
(15 oz. can) reduced-sugar apricot halves, drained and
sliced
Servings
8
Dessert
Apricot Bars
Chunks of light angel food cake chilled in a creamy apricot mixture.
Preparation Time
About 15 minutes (plus 2 hrs chilling)
Cook Time
No cooking required
Instructions
1Place 1 cup nectar in a microwave-safe bowl, microwave on High 50-60 seconds. Sprinkle gelatin over top, stir 5 minutes, or until dissolved, set aside.
2Place remaining apricot nectar in a glass measuring cup, add enough water to equal 1 1/4 cups total. Pour into a large bowl. Add pudding mix and milk powder, whisk 1-2
minutes.
3Set aside 2 minutes, whisk in cooled gelatin. Add whipped topping and cake, fold to combine. Pour into an 11x7 in. dish and refrigerate 2-4 hours, or until set. Serve with
apricot slices.
Nutritional Information
Serving Size: 1 bar
Amount Per Serving:
Calories 178
Total Fat 3 g
Total Carbohydrate 31 g
Protein 4 g
Cholesterol 1 mg
Sodium 303 mg
Fiber 1 g
Additional Information
Recipe Category: Dessert
Recipe Subcategory: Cakes and Cupcakes
Recipe Ethnicity: N/A
Dietetic Info:
Glycemic Index:
Gluten Free: No
Vegetarian/Allergen Info: Contains Dairy
NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.
Recipe