Angel Food Bruschetta With Raspberry |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Light angle food cake that has been toast ed and topped with fruit sorbet and fresh raspberries. Ingredients:
ingredients |
1/2 small 7-inch angel food cake, but in 8 wedges (about 4 oz. total) |
3 cups raspberries |
1/4 cup fat-free caramel ice cream topping |
1 tbsp. mint or apricot jelly |
1 cup frozen fruit sorbet |
fresh mint sprigs |
Directions:
1. Directions
2. In large nonstick skillet toast cake slices over medium-high heat for 3 to 5 minutes, turning to brown evenly. Set aside.
3. Meanwhile, in blender container or food processor bowl combine 2 cups of the raspberries, the caramel topping, and mint jelly. Cover and blend or process with several on/off turns to combine and puree berries. Strain through a fine mesh strainer. Stir remaining 1 cup berries into strained berry mixture.
4. To serve, place toasted cake slices on plates. Top with berry mixture, a small scoop of sorbet, and mint sprigs. Makes 4 servings.
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