Raspberry angel food bruschetta

Name: Raspberry angel food bruschetta
Ingredients: one half of the 7 inch layer food cake, cut into eight wedges.; 3 cups fresh raspberries; 1/4 cup caramel flavor ice cream topping; 1 tablespoon mint jelly or apricot jelly; 1 cup fruit sorbet or ice cream; fresh mint leaves

By Lynnda Cloutier
@eatygourmet

angel food cake takes a soaring leap up the ladder of decadence with this raspberry caramel syrup. To finish it off, a scoop of your favorite sorbet or ice cream.Source unknown

Rating:

★★★★★ 2 votes5

Comments:

7 Comments

Ingredients

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one half of the 7 inch layer food cake, cut into eight wedges.
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3 cups fresh raspberries
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1/4 cup caramel flavor ice cream topping
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1 tablespoon mint jelly or apricot jelly
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1 cup fruit sorbet or ice cream
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fresh mint leaves
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How to Make Raspberry angel food bruschetta

Step-by-Step

in a large nonstick skillet cook cake wedges over medium high heat for 3 to 5 minutes or until lightly toasted, turning to brown evenly. Set aside.
In a blender or food processor mix 2 cups of the raspberries, caramel topping, and jelly. Cover and blend or process with several on/off pulses until smooth. Strain mixture through fine mesh sieve into a bowl; discard seeds. To serve, divide toasted cake wedges among four dessert plates or bowls. Top with berry mixture, remaining berries, small scoops of sorbet, and mint. Makes four servings.

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