Raspberry Angel Food Bruschetta
small 7-inch angel food cake, but in 8 wedges (about 4 oz. total)
cup fat-free caramel ice cream topping
tablespoon mint or apricot jelly
cup frozen fruit sorbet
Fresh mint sprigs
- 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.
Nutrition Facts(Raspberry Angel Food Bruschetta)
- Per serving:
- 273 kcal cal.,
- 1 g fat
- 250 mg sodium,
- 66 g carb.,
- 7 g fiber,
- 29 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet