Raspberry Angel Food Bruschetta with Lemon Sorbet
1/2 small 7-inch angel food cake, but in 8 wedges (about 4 oz. total)
3 cups raspberries
1/4 cup fat-free caramel ice cream topping
1 tablespoon mint or apricot jelly
1 cup frozen lemon sorbet
Fresh mint sprigs
Directions:
In large nonstick skillet toast cake slices over medium-high heat for 3 to 5 minutes, turning to brown evenly. Set aside.
Meanwhile, in blender container or food processor bowl combine 2 cups of the raspberries, the caramel topping, and mint jelly. Cover and blend or process with several on/off turns to combine and puree berries. Strain through a fine mesh strainer. Stir remaining 1 cup berries into strained berry mixture.
To serve, place toasted cake slices on plates. Top with berry mixture, a small scoop of sorbet, and mint sprigs. Makes 4 servings.
Recipe shared from: http://www.bhg.com/recipe/ice-cream/raspberry-angel-food-bruschetta/