Coffee-toffee dessert

Yield: 14 Servings

Measure 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

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.

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