Coffee-toffee parfaits

Yield: 6 Servings

Measure Ingredient
3 cups Coffee Ice Milk
\N \N Toffee Crunch
6 tablespoons Frozen reduced-calorie whipped topping, thawed
½ cup Firmly packed dark brown sugar
¼ cup Sliced almonds
2 teaspoons Stick margarine, softened
\N \N Vegetable cooking spray



Spoon ¼ cup Coffee Ice Milk into each of 6 parfait glasses; top each with 2 tablespoons Toffee Crunch. Repeat layers; top each parfait with 1 tablespoon whipped topping. Freeze until ready to serve. Yield: 6 servings.

INSTRUCTIONS FOR TOFFEE CRUNCH: Combine sugar, almonds, and margarine in food processor; pulse 10 times or until nuts are finely chopped. Press mixture into a 7-inch circle on a baking sheet coated with cooking spray.

Broil 1 minute until bubbly but not burned. Remove from oven, and let stand for 5 minutes. Gently turn toffee over, using a wide spatula, and broil an additional minute. Remove from oven, and let cool. Break the toffee mixture into ½-inch pieces. Yield: 1-½ cups (serving size: ¼ cup).

Per serving: 204 Calories; 12g Fat (51% calories from fat); 4g Protein; 22g Carbohydrate; 26mg Cholesterol; 77mg Sodium NOTES : Watch toffee closely as it broils--let it bubble, but not burn.

Recipe by: Cooking Light, May 1995, page 71 Posted to MC-Recipe Digest V1 #403 by igor@... on Jan 28, 1997.

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