Directions:
- In large nonstick skillet toast cake slices over medium-high heat for 3 to 5 minutes, turning to brown evenly; set aside.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.5 Kcal (672 kJ) | ||
| Calories from fat | 9.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.07g | 2% | |
|---|---|---|---|
| Sodium | 47.95mg | 2% | |
| Potassium | 214.71mg | 5% | |
| Total Carbs | 37.98g | 13% | |
| Sugars | 25.13g | 101% | |
| Dietary Fiber | 6.9g | 28% | |
| Protein | 1.81g | 4% | |
| Vitamin C | 39.4mg | 66% | |
| Iron | 1.1mg | 6% | |
| Calcium | 31.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 96.58 Kcal (404 kJ) | ||
| Calories from fat | 5.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.64g | 2% | |
|---|---|---|---|
| Sodium | 28.85mg | 2% | |
| Potassium | 129.2mg | 5% | |
| Total Carbs | 22.86g | 13% | |
| Sugars | 15.12g | 101% | |
| Dietary Fiber | 4.15g | 28% | |
| Protein | 1.09g | 4% | |
| Vitamin C | 23.7mg | 66% | |
| Iron | 0.6mg | 6% | |
| Calcium | 19mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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