P R IZ E T E S T E D RECIPES" $2 0 0 W IN N ER
DEVON DELANEY, PRINCETON, NJ
RASPBERRY ANGEL FOOD BRUSCHETTA
/2
small 7-inch angel food
cake, cut in 8 wedges
(about 4 oz. total)
3
cups raspberries
'A
cup fat-free caramel
ice cream topping
1
Tbsp. mint orapricot jelly
1
cup frozen fruit sorbet
Fresh mint sprigs
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.
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.
3.
To serve, place toasted cake slices on plates.
Top with berry mixture, a small scoop of sorbet,
and mint sprigs,
m a k e s
4
s e r v in g s .
