Raspberry Angel Food Bruschetta

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.

Ingredients

* 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

Directions
1
In large nonstick skillet toast cake slices over medium-high heat for 3 to 5 minutes, turning to brown evenly. Set aside.
2
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.
3
To serve, place toasted cake slices on plates. Top with berry mixture, a small scoop of sorbet, and mint sprigs. Makes 4 servings.

Nutrition Facts
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

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total time 1 hr 28 min
prep 30 min
servings 16 servings

What You Need
1 pkg. (6 squares) BAKER'S White Chocolate, chopped
1/2 cup butter or margarine
1 pkg. (2-layer size) white cake mix
1 cup milk
3 eggs
1 tsp. vanilla

White Chocolate-Cream Cheese Frosting
----
total time
10 min
prep
10 min
servings
3 cups or 24 servings, 2 Tbsp. each
What You Need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter or margarine, softened
1 pkg. (6 squares) BAKER'S White Chocolate, melted, cooled slightly
1 tsp. vanilla
2 cups powdered sugar
Make It

BEAT cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; mix well.

ADD sugar gradually, beating until light and fluffy after each addition.

USE to frost your favorite cake or cupcake recipe.

---

2 Tbsp. seedless raspberry jam
1 cup fresh raspberries



Source:kraftrecipes.com

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total time 4 hr 15 min
prep 15 min
servings 12 servings

What You Need
48 NILLA Wafers, divided
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 cup ice cubes
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 tsp. lemon zest
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/3 cup raspberry preserves
1-1/2 cups fresh fruit (blueberries, raspberries, sliced kiwi, sliced strawberries)
Make It

STAND 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in ice until melted.

BEAT next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP.

POUR half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.

REFRIGERATE 4 hours or until firm. Invert dessert onto plate; remove pan and plastic wrap. Top dessert with remaining COOL WHIP and fruit.


Source:kraftrecipes.com
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By 2Bleu

Total Time:1 hrs 20 mins

Prep Time:20 mins

Cook Time:1 hrs

Ingredients:

Servings:12

Filling

* 12 ounces neufchatel cheese, softened or 12 ounces cream cheese
* 1/3 cup sugar
* 1 large egg
* 1 tablespoon lemon juice
* 1 teaspoon vanilla

Streusel

* 1/2 cup unsalted butter , softened
* 1 cup sugar
* 2/3 cup all-purpose flour
* 1 1/2 teaspoons cinnamon
* 1/4 teaspoon salt

Batter

* 1/2 cup unsalted butter , softened
* 1 1/4 cups sugar
* 2 large eggs
* 2 teaspoons vanilla (or raspberry extract)
* 3 -4 cups all-purpose flour
* 1 tablespoon baking powder
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 cup 2% low-fat milk
* 3 cups fresh raspberries (not frozen)

Directions:

1. Preheat oven to 375 degrees F. Butter a 9x13 inch glass baking dish.
2. FILLING: In a bowl with an electric mixer beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.
3. STREUSEL: In a small bowl blend together butter, sugar, flour, cinnamon and salt.
4.BATTER: In another bowl with an electric mixer beat together butter and sugar. Beat in eggs, 1 at a time, and vanilla and beat on high speed until light and fluffy.
5. In another bowl whisk together flour, baking powder, and salt and in batches slowly beat into butter mixture alternately with milk. Fold in raspberries gently but thoroughly.
6. ASSEMBLE: Spread 2 1/2 cups batter in bottom of baking dish. Spread filling evenly on top.
7. Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers).
8.Sprinkle streusel evenly over batter. Bake coffeecake in middle of oven 1 hour , until golden and a tester comes out clean.

Source:www.food.com


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Ready in: 30-60 minutes
Difficulty: 3
Serves/Makes: 12

INGREDIENTS:

***Cake***
3/4 cup flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 cup egg substitute
1 cup brown sugar
1/3 cup water
1 teaspoon vanilla extract
1 teaspoon instant coffee, dissolved in
1 teaspoon water
***Filling***
15 ounces skim milk ricotta cheese
1 1/2 tablespoon vanilla extract
3 1/2 tablespoons sugar
2 cups raspberries
1 teaspoon all fruit raspberry spread

PREPARATION:

For CAKE roll: Line a 15-1/2x10-1/2x1 inch pan with aluminum foil or wax paper.Spray with vegetable oil cooking spray. In a medium bowl, sift together flour, cocoa and baking powder.Set aside.In a large bowl beat the egg substitute until thick; gradually beat in brown sugar.Blend in water, vanilla and coffee. Gradually add flour and beat batter until smooth. Pour batter into pan, spreading to cover.

Bake 15 minutes or until tester inserted into center comes clean. Invert cake onto a towel. Carefully remove foil or wax paper. While still hot, roll the cake in the towel from the narrow end. Cool on a wire rack. Do not remove towel.

For FILLING: Blend the ricotta cheese, vanilla and sugar in a food processor or blender until creamy.Mix half of cheese mixture with 1 cup of the berries. Mix the remaining half with the raspberry all- fruit spread.

TO ASSEMBLE: Once the chocolate roll is cool, unroll the cake and remove the towel. Spread the cheese/whole berry mixture over cake. Then roll the cake. Frost the cake with the cheese/fruit spread mixture and decorate with remaining berries.

SUBMITTED BY: Tessie
Source:cdkitchen.com

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