| | Directions | 1. Mix preserves and ginger in medium bowl until well blended. Add strawberries and pineapple; toss gently to coat well.
2. Spoon 1/3 of the fruit mixture into 4 parfait or wine glasses. Top with 1/2 of the cake cubes. Repeat layering with fruit mixture and cake cubes, ending with fruit mixture.
3. Serve immediately or refrigerate up to 2 hours before serving. Garnish with whipped topping. Sprinkle with almonds, if desired. |
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Prep Time: 15 minutes
Servings: 4
|  | | Ingredients | | - | | 1/2 cup apricot preserves |
| - | | 2 teaspoons McCormick® Ginger, Ground |
| - | | 1 1/2 cups sliced strawberries |
| - | | 1 can (8 ounces) pineapple tidbits in juice, drained or 1 cup coarsely chopped fresh pineapple |
| - | | 2 1/2 cups angel food cake cubes (1/2 of a 10-ounce cake) |
| - | | 4 tablespoons thawed frozen reduced fat whipped topping |
| - | | 2 tablespoons toasted sliced almonds (optional) |
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| | Nutrition (per serving) | Calories: 253 Calories
Fat: 1 Grams
Protein: 3 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 58 Grams
Sodium: 270 Milligrams
Fiber: 2 Grams
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