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Coffee-Toffee Dessert

Yield 14 servings (serving size: 1 wedge)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Cut cake into 1/2-inch slices. Arrange cake slices, overlapping, in bottom of a 9-inch springform pan; set aside.

  2. 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.