Raspberry Angel Food Bruschetta

Ingredients

• 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 apricot jam
• 1 cup frozen fruit sorbet
• fresh mint sprig

Directions

1. 1

   In large nonstick skillet toast cake slices over medium-high heat for 3 to 5 minutes, turning to brown evenly; set aside.

2. 2

   Meanwhile, in blender container or food processor bowl combine 2 cups of the raspberries, the caramel topping, and mint jelly.

3. 3

   Cover and blend or process with several on/off turns to combine and puree berries.

4. 4

   Strain through a fine mesh strainer.

5. 5

   Stir remaining 1 cup berries into strained berry mixture.

6. 6

   To serve, place toasted cake slices on plates.

7. 7

   Top with berry mixture, a small scoop of sorbet, and mint sprigs.