Recipe - Coffee-Toffee Parfaits

COFFEETOFFEE PARFAITS
3 cup Coffee Ice Milk
Toffee Crunch
6 tablespoon Frozen reducedcalorie
whipped topping, thawed

TOFFEE CRUNCH
One half cup Firmly packed dark brown
sugar
One fourth cup Sliced almonds
2 teaspoon Stick margarine, softened
Vegetable cooking spray

Spoon One fourth 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 7inch 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 1/2inch pieces. Yield: 1One half cups (serving size: One fourth cup).

Per serving: 204 Calories; 12g Fat (51% calories from fat); 4g Protein; 22g
Carbohydrate; 26mg Cholesterol; 77mg Sodium

NOTES : Watch toffee closely as it broilslet it bubble, but not burn.

Recipe by: Cooking Light, May 1995, page 71

Posted to MCRecipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.