raspberry angel food bruschetta
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
No Image
prep time
cook time
method
---
yield
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
How To Make raspberry angel food bruschetta
-
Step 1in 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.
-
Step 2In 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Fruit Desserts
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes