Coffee-toffee dessert
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10¾ | ounce | Angel food cake, (1 loaf) |
| 1 | tablespoon | Instant coffee granules |
| 1 | tablespoon | Hot water |
| 1 | teaspoon | Vanilla extract |
| 4 | cups | Vanilla nonfat frozen yogurt, softened |
| 5⅝ | ounce | Chocolate-covered toffee candy bars, (4 bars) crushed |
| 2 | tablespoons | Kahlua or other coffee-flavored liqueur |
| 8 | ounces | Frozen reduced-calorie frozen whipped topp, (1 tub) thawed |
Directions
Cut cake into ½-inch slices. Arrange cake slices, overlapping, in bottom of a 9-inch springform pan; set aside.
Combine coffee granules, hot water, and vanilla in a medium bowl; stir well. Stir in yogurt and crushed candy bars.
Spread yogurt mixture over cake slices. Gently stir the Kahlua into whipped topping, and spread over yogurt mixture. Cover and freeze for 8 hours or until firm. Yield: 14 servings (serving size: 1 wedge).
Per serving: 233 Calories; 9g Fat (34% calories from fat); 5g Protein; 33g Carbohydrate; 31mg Cholesterol; 182mg Sodium Recipe by: Cooking Light, March 1995, page 103 Posted to MC-Recipe Digest V1 #413 by igor@... on Jan 28, 1997.