Raspberry Angel Food Bruschetta |
|
 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is quick, easy and makes for a very pretty ending to a wonderful meal! This is the kind of recipe where you can make a few changes here & there and it will always turn out well..Sprigs of fresh mint add a garden-fresh touch. Serve it with a scoop of lemon or vanilla sorbet, for a quick change. BH&G newsletter Ingredients:
1 (7 inch) angel food cake, sliced in 8 wedges (use 1/2 only - 4 oz) |
3 cups raspberries |
1/4 cup fat-free caramel topping |
1 tablespoon mint jam or 1 tablespoon apricot jam |
1 cup frozen fruit sorbet |
fresh mint sprig |
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.
3. Cover and blend or process with several on/off turns to combine and puree berries.
4. Strain through a fine mesh strainer.
5. Stir remaining 1 cup berries into strained berry mixture.
6. To serve, place toasted cake slices on plates.
7. Top with berry mixture, a small scoop of sorbet, and mint sprigs.
|
|