“This is quick, easy and makes for a very pretty ending to a wonderful meal! This is the kind of recipe where you can make a few changes here & there and it will always turn out well..Sprigs of fresh mint add a garden-fresh touch. Serve it with a scoop of lemon or vanilla sorbet, for a quick change. BH&G newsletter”

Ingredients Nutrition

  • 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.

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