While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Ginger provides pleasant warmth to the glazed fruit in this quickly prepared and attractive dessert.
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
Mix preserves and ginger in medium bowl until well blended. Add strawberries and pineapple; toss gently to coat well.
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.
Serve immediately or refrigerate up to 2 hours before serving. Garnish with whipped topping. Sprinkle with toasted sliced almonds, if desired.
(Amount per serving)