Chocolate-Cappuccino Parfaits

Assemble and freeze the parfaits up to a day ahead; to serve, dollop with whipped topping and sprinkle with cinnamon. You can place the parfait glasses in the freezer about 30 minutes before assembling to help the layers firm up quickly.

Yield: 6 servings (serving size: 1 parfait)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 20%
  • Fat: 3.6g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.1g
  • Carbohydrate: 30.1g
  • Fiber: 0.2g
  • Cholesterol: 8mg
  • Iron: 0.7mg
  • Sodium: 83mg
  • Calcium: 125mg

Ingredients

  • 4 1/2 cups chocolate low-fat ice cream, softened
  • 2 tablespoons instant coffee granules
  • 1/4 cup cold brewed coffee
  • 6 tablespoons frozen reduced-calorie whipped topping, thawed
  • 3/4 teaspoon ground cinnamon

Preparation

  1. Combine ice cream and coffee granules, stirring until coffee granules dissolve. Spoon 1/4 cup ice cream mixture into each of 6 (8-ounce) parfait glasses. Drizzle each serving with 1 teaspoon brewed coffee. Repeat layers, ending with ice cream mixture. Cover and freeze until firm. Just before serving, top each parfait with 1 tablespoon whipped topping and 1/8 teaspoon cinnamon.
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