Yield: 8 servings
|1 pack||(10.75 oz) of frozen reduced-fat pound cake; thawed|
|⅓ cup||Cooled Starbucks® espresso or double-strength coffee|
|1 quart||Starbucks Low Fat Mocha Mambo Ice Cream; softened|
|2 teaspoons||Finely ground Starbucks espresso or coffee|
|2 cups||Fat-free frozen whipped topping|
|8||Chocolate-covered coffee beans for garnish; (optional)|
1. Line 9x5 inch loaf pan with plastic wrap. Cut pound cake horizontally into four slices. Place one pound cake layer in loaf pan, cutting cake to fit, if necessary.
2. Drizzle cake with one-third of the ⅓ cup cooled espresso or coffee; spread ⅓ quart of Starbucks Low Fat Mocha Mambo Ice Cream to cover pound cake evenly; repeat two times with remaining cake, espresso and ice cream, ending with pound cake (4 layers of cake to 3 layers of ice cream).
3. Cover cake and freeze until firm (approximately 2-3 hours).
4. To serve, remove loaf and plastic wrap from pan. Stir finely ground espresso into whipped topping. Frost top and sides of loaf with mixture.
Garnish with chocolate-covered coffee beans.
NUTRITIONAL INFORMATION (PER SERVING): 347 calories (21 percent from fat); 8 grams of fat; 112 mg of calcium; 7 grams of protein Source: Napsi/Starbucks Coffee
Posted to The Gourmet Connection Recipe Page Newsletter by Recipe Page Newsletter <trp-mailing-list@...> on Aug 11, 1998, converted by MM_Buster v2.0l.