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Raspberry Angel Food Bruschetta
Ingredients
-
1/2
small 7-inch angel food cake, but in 8 wedges (about 4 oz. total)
-
3
cups raspberries
-
1/4
cup fat-free caramel ice cream topping
-
1
tablespoon mint or apricot jelly
-
1
cup frozen fruit sorbet
-
Fresh mint sprigs
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
(Raspberry Angel Food Bruschetta)
- Servings Per Recipe 4,
- Calories 273,
- Protein (gm) 3,
- Carbohydrate (gm) 66,
- Fat, total (gm) 1,
- Dietary Fiber, total (gm) 7,
- Sugar, total (gm) 29,
- Vitamin A (IU) 49,
- Vitamin C (mg) 27,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Sodium (mg) 250,
- Potassium (mg) 194,
- Calcium (DV %) 71,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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