Raspberry Angel Food Bruschetta
Enjoy this easy dessert recipe that combines raspberries, caramel topping, and mint jelly served over toasted slices of Raspberry angel cake. It's a great spur-of-the-moment dessert that takes less than 30 minutes to prepare.
Total Time: 25 mins
Servings: Makes 4 servings.
* 1/2 small 7-inch angel food cake, but in 8 wedges (about 4 oz. total)On Sale
*3 cups raspberriesOn Sale
*1/4 cup fat-free caramel ice cream toppingOn Sale
*1 Tbsp. mint or apricot jellyOn Sale
* cup frozen fruit sorbetOn Sale
* Fresh mint sprigsOn Sale
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.
Calories 273, Total Fat 1 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 66 g, Total Sugar 29 g, Fiber 7 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 45%, Calcium 7%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
Source:Better Homes and Gardens & recipe.com