Raspberry Angel Food Bruschetta

• 1 (7 inch) angel food cake, sliced in 8 wedges (use 1/2 only - 4 oz)
• 3 cups raspberries
• 14 cup fat-free caramel topping
• 1 tablespoon mint jam or 1 tablespoon apricot jam
• 1 cup frozen fruit sorbet
• fresh mint sprig

1. In large nonstick skillet toast cake slices over medium-high heat for 3 to 5 minutes, turning to brown evenly; set aside.
2. Meanwhile, in blender container or food processor bowl combine 2 cups of the raspberries, the caramel topping, and mint jelly.
3. Cover and blend or process with several on/off turns to combine and puree berries.
4. Strain through a fine mesh strainer.
5. Stir remaining 1 cup berries into strained berry mixture.
6. To serve, place toasted cake slices on plates.
7. Top with berry mixture, a small scoop of sorbet, and mint sprigs.

angel food cake, raspberries, caramel topping, mint, frozen fruit sorbet, mint sprig

Taken from www.food.com/recipe/raspberry-angel-food-bruschetta-311208 (may not work)