Angel Food Bruschetta with Raspberry
From fluffy24 15 years ago
- 35 minutes to make
- Serves 4
Light angle food cake that has been toast ed and topped with fruit sorbet and fresh raspberries.
Ingredients
- Ingredients shopping list
- 1/2 small 7-inch angel food cake, but in 8 wedges (about 4 oz. total) shopping list
- 3 cups raspberries shopping list
- 1/4 cup fat-free caramel ice cream topping shopping list
- 1 Tbsp. mint or apricot jelly shopping list
- 1 cup frozen fruit sorbet shopping list
- Fresh mint sprigs shopping list
How to make it
- 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.
People Who Like This Dish 5
- julesfoodies Nowhere, Us
- bluewaterandsand GAFFNEY, SC
- bamma Lincoln, RI
- chefmeow Garland, TX
- lessie Waco, TX
- jo_jo_ba Oshawa, CA
- imhungry Northern, OH
- fluffy24 Cranston, RI
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 5 people-
wow super simple yet sounds elegant!!!Thanks
imhungry
in northern loved it
-
This sounds wonderful.
bamma
in Lincoln loved it
-
Sounds wonderful!
bluewaterandsand
in GAFFNEY loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "