Coffee-Toffee Dessert

Recipe Ingredients

10 3/4 oz	305g	Angel food cake - (1 loaf)
1 tablespoon	15ml	Instant coffee granules
1 tablespoon	15ml	Hot water
1 teaspoon	5ml	Vanilla extract
4 cups	948ml	Vanilla nonfat frozen yogurt - softened
5 5/8 oz	159g	Chocolate-covered toffee candy bars - (4 bars) crushed
2 tablespoons	30ml	Kahlua or other coffee-flavored liqueur
8 oz	227g	Frozen reduced-calorie frozen whipped - (1 tub) thawed topp

Recipe Instructions

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).

Source:
Cooking Light, March 1995, page 103

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