Coffee Toffee Dessert Recipe
Servings: 12
Ingredients
- 10 3/4 ounce Angel food cake, (1 loaf)
- 1 Tbsp. Instant coffee granules
- 1 Tbsp. Warm water
- 1 tsp Vanilla extract
- 4 c. Vanilla nonfat frzn yogurt, softened
- 5 5/8 ounce Chocolate-covered toffee candy bars, (4 bars) crushed
- 2 Tbsp. Kahlua or possibly other coffee-flavored liqueur
- 8 ounce Frzn reduced-calorie frzn whipped topp, (1 tub) thawed
Directions
- Cut cake into 1/2-inch slices. Arrange cake slices, overlapping, in bottom of a 9-inch springform pan; set aside.
- Combine coffee granules, warm water, and vanilla in a medium bowl; stir well. Stir in yogurt and crushed candy bars.
- Spread yogurt mix over cake slices. Gently stir the Kahlua into whipped topping, and spread over yogurt mix. Cover and freeze for 8 hrs or possibly till hard.
- Yield: 14 servings (serving size: 1 wedge).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 12 servings | |
| Calories 304 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.55g | 1% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 196mg | 8% |
| Potassium 155mg | 4% |
| Total Carbs 30.97g | 8% |
| Dietary Fiber 0.1g | 0% |
| Sugars 20.55g | 14% |
| Protein 2.38g | 4% |
