Prep. Time: 20 min.   Total Time: 20 min

Servings 8 (2 slices each)

Ingredients:

1. PAM® Butter No-Stick Cooking Spray
2. 1 prepared round angel food cake (10 inch), cut into 16 slices
3. 1/4 teaspoon ground cinnamon
4. 3 large fresh nectarines, peeled, chopped (about 2 cups)
5. 1/2 cup fresh blueberries
6. 2 tablespoons firmly packed brown sugar
7. 1 tablespoon lemon juice
8. Reddi-wip® Original Dairy Whipped Topping

 

Directions

Preheat oven to 400°F. Spray baking sheet with cooking spray. Place cake slices in single layer on baking sheet. Spray each slice evenly with cooking spray. Sprinkle each evenly with cinnamon. Bake 7 minutes, or until lightly browned. Combine nectarines, blueberries, sugar and juice in medium bowl. Spoon mixture evenly onto toasted cake slices. Bake 5 minutes, or until fruit is hot. Top each slice with a serving of Reddi-wip, just before serving.

 

 

Ingredients:

1	package (10.75 oz) frozen pound cake loaf, cut into fourteen 1/2-inch slices
2/3	cup soft cream cheese with strawberries, raspberries or pineapple
1	can (11 oz) mandarin orange segments, well drained
	Assorted bite-size pieces fresh fruit (kiwifruit, strawberry, raspberry, pear, apple)
	Chocolate-flavor syrup, if desired
	Toasted coconut or sliced almonds, if desired

Directions:

1. Set oven control to broil. Place pound cake slices on rack in broiler pan. Broil with tops 4 to 5 inches from heat 3 to 5 minutes, turning once, until light golden brown.
2. 2 Spread each slice with about 2 teaspoons cream cheese. Cut slices diagonally in half to make 28 pieces. Top with orange segments and desired fruit. Drizzle with syrup; sprinkle with coconut. Arrange on serving platter.

You can drizzle the fruit with caramel topping instead of the chocolate syrup.

Toast the pound cake up to a day ahead of time. You can assemble the bruschetta up to 4 hours before your party. Cover and refrigerate until serving time.