Raspberry Angel Food Bruschetta

Enjoy this easy dessert recipe that combines raspberries, caramel topping, and mint jelly served over toasted slices of angel food cake. It's a great spur-of-the-moment dessert that takes less than 30 minutes to prepare.

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Makes:
4 servings
Start to Finish:
25 mins
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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
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)
    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
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