Raspberry Angel Food Bruschetta

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.