Coffee-Toffee Parfaits Recipe - Cooking Index
Coffee-Toffee Parfaits Recipe - Cooking Index
| Coffee Toffee Parfaits | ||
| 3 cups | 711ml | Coffee ice milk |
| Toffee crunch | ||
| 6 tablespoons | 90ml | Frozen reduced-calorie whipped topping - thawed |
| Toffee Crunch | ||
| 1/2 cup | 80g / 2.8oz | Firmly packed dark brown sugar |
| 1/4 cup | 23g / 0.8oz | Sliced almonds |
| 2 teaspoons | 10ml | Stick margarine - softened |
| Vegetable cooking spray |
Spoon 1/4 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 1/2-inch pieces.
Yield: 1-1/2 cups (serving size: 1/4 cup).
Source:
Cooking Light, May 1995, page 71
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