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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.