Raspberry Angel food Bruschetta

By apachefreight

Ingredients

• 1/2 small 7-inch angle food cake, but in 8 wedges (about 4 oz. total)
• 3 cups raspberres
• 1/4 cup fat-free caramel ice cream topping
• 1 Tbsp. mint or apricot jelly
• 1 cup frozen fruit sorbet
• Fresh mimt sprigs

Preparation

Step 1

1. In a 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 berrries. 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.