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Fruit Bruschetta

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By Betty Crocker Kitchens
Updated Jun 4, 2013
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Hosting an apps and desserts gathering? Include these easy fruit-topped cake mini bites.

Fruit Bruschetta

  • Prep Time 20 min
  • Total 20 min
  • Servings 28
  • Ingredients 6
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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

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

70 Calories
4g Total Fat
1g Protein
9g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
23
Total Fat
4g
0%
Saturated Fat
2g
0%
Cholesterol
15mg
0%
Sodium
20mg
0%
Total Carbohydrate
9g
0%
Dietary Fiber
1g
0%
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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