Recipe - Coffee-Toffee Dessert

10 Three fourths ounce Angel food cake, (1 loaf)
1 tablespoon Instant coffee granules
1 tablespoon Hot water
1 teaspoon Vanilla extract
4 cup Vanilla nonfat frozen
yogurt, softened
5 5/8 ounce Chocolatecovered toffee
candy bars, (4 bars)
crushed
2 tablespoon Kahlua or other
coffeeflavored liqueur
8 ounce Frozen reducedcalorie
frozen whipped topp, (1
tub) thawed

Cut cake into 1/2inch slices. Arrange cake slices, overlapping, in bottom
of a 9inch 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).

Per serving: 233 Calories; 9g Fat (34% calories from fat); 5g Protein; 33g
Carbohydrate; 31mg Cholesterol; 182mg Sodium

Recipe by: Cooking Light, March 1995, page 103

Posted to MCRecipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.