Coffee-Toffee Ice Cream Cake
INGREDIENTS:
10 3/4 oz Angel food cake, (1 loaf)
1 tb Instant coffee granules
1 tb Hot water
1 ts Vanilla extract
4 c Vanilla nonfat frozen
-yogurt, softened
5 5/8 oz Chocolate-covered toffee
-candy bars, (4 bars)
-crushed
2 tb Kahlua or other
-coffee-flavored liqueur
8 oz Frozen reduced-calorie
-frozen whipped topp, (1
-tub) thawed
10 3/4 oz Angel food cake, (1 loaf)
1 tb Instant coffee granules
1 tb Hot water
1 ts Vanilla extract
4 c Vanilla nonfat frozen
-yogurt, softened
5 5/8 oz Chocolate-covered toffee
-candy bars, (4 bars)
-crushed
2 tb Kahlua or other
-coffee-flavored liqueur
8 oz Frozen reduced-calorie
-frozen whipped topp, (1
-tub) thawed
Cut cake into 1/2-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
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