Coffee-Toffee Dessert



14 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 228
Caloriesfromfat 24 %
Fat 6.1 g
Satfat 3.9 g
Monofat 1.1 g
Polyfat 0.9 g
Protein 4.1 g
Carbohydrate 35 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 111 mg
Calcium 109 mg


1 (10 3/4-ounce) loaf angel food cake
1 tablespoon instant coffee granules
1 tablespoon hot water
1 teaspoon vanilla extract
4 cups vanilla nonfat frozen yogurt, softened
4 (1.4-ounce) chocolate-covered toffee candy bars, crushed
2 tablespoons Kahlúa or other coffee-flavored liqueur
1 (8-ounce) tub frozen reduced-calorie frozen whipped topping, 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 Kahlúa into whipped topping, and spread over yogurt mixture. Cover and freeze for 8 hours or until firm.