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Raspberry Angel Food Bruschetta

Makes: 4 servings
Start to Finish 25 mins
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,
  • cal. (kcal) 273,
  • Fat, total (g) 1,
  • carb. (g) 66,
  • fiber (g) 7,
  • sugar (g) 29,
  • pro. (g) 3,
  • vit. A (IU) 49,
  • vit. C (mg) 27,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • sodium (mg) 250,
  • Potassium (mg) 194,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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