Recipe

Angel Food Bruschetta With Raspberry Recipe

	Fluffy24 / All my dishes 1 year, 5 months ago Light angle food cake that has been toast ed and topped with fruit sorbet and fresh raspberries. Prep:10m Cook:35m Servings:4	Fluffy24
	quick and easy dessert

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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

In large nonstick skillet toast cake slices over medium-high heat for 3 to 5 minutes, turning to brown evenly. Set aside.

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.

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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