As I was trying to come up with something for Sunday dinner, I ran across some strawberries in the frig…..hummmm, plus I knew I still had some angel food cake left from a dessert I made the day before. Ok, this was not what I thought I would be making for dinner but when questioned by my husband, I told him I was merely making dessert first.
I used strawberries as my fruit but you could easily use raspberries or maybe even blueberries. Either way the dessert is very easy and can be done in the kitchen on the stove or outside on the grill. So be sure to keep the idea for those hot summer nights when you need a tasty dessert that will impress your friends/family. Enjoy! For comments/questions contact me at firstname.lastname@example.org
Strawberry Angel Food Bruschetta
8 wedges or slices of angel food cake (depends if you have circle or loaf)
3 cups strawberries
1/8-1/4 cup low fat caramel ice cream topping
1 Tlb apricot jelly (I used apricot because but feel you could use what you had on hand)
1 cup frozen fruit sorbet
Spray both sides of cake and place in a large skillet on medium high heat for about 3 – 5 minutes. Turn to brown evenly on each side. Set aside.
In a blender or food processor, combine 2 cups of the berries, caramel topping and jelly. Cover and blend to puree berries, Strain through a fine mesh strainer. Stir in remaining 1 cup of berries. Place toasted cake on a plate, top with berry mixture and place a small scoop of sorbet on top. Refreshing and very tasty for a light quick dessert.