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Raspberry Angel food Bruschetta Recipe

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This recipe for Raspberry Angel food Bruschetta, by , is from Hutter Family Cookbook Project , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Ann Van Allen
Added: Saturday, October 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 small 7 inch angel food cake, cut in 8 wedges
3 cups raspberries, divided
1/4 cup fat free caramel ice cream topping
1 T. mint or Apricot jelly
1 cup frozen Fruit sorbet
Fresh mint springs

Directions:
Directions:
In large nonstick skillet toast cake slices over medium heat for 3-5 minutes, turning to brown evenly. Set aside.
Meanwhile, in blender or food processor bowl combine 2 cups of the raspberries, the caramel topping and the mint jelly. Cover and process with several on/off turns to combine and puree berries. Strain through a fine mesh strainer. Stir in remaining berries into strained berry mixture.
To serve, Place toasted cake slices on plates, top with berry mixture and a small scoop of sorbet and mint springs. Makes 4 servings

 

 

 

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