Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 2 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In large nonstick skillet toast cake slices over medium-high heat for 3 to 5 minutes, turning to brown evenly. Set aside.

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  • 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

273 calories; fat 1g; carbohydrates 66g; insoluble fiber 7g; sugars 29g; protein 3g; vitamin a 48.6IU; vitamin c 26.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 28.2mcg; sodium 250mg; potassium 194mg; calcium 70.7mg; iron 0.9mg.
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