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Receta Coffee Toffee Dessert
by Global Cookbook

Coffee Toffee Dessert
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  Raciónes: 12

Ingredientes

  • 10 3/4 ounce Angel food cake, (1 loaf)
  • 1 Tbsp. Instant coffee granules
  • 1 Tbsp. Warm water
  • 1 tsp Vanilla extract
  • 4 c. Vanilla nonfat frzn yogurt, softened
  • 5 5/8 ounce Chocolate-covered toffee candy bars, (4 bars) crushed
  • 2 Tbsp. Kahlua or possibly other coffee-flavored liqueur
  • 8 ounce Frzn reduced-calorie frzn whipped topp, (1 tub) thawed

Direcciones

  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, warm water, and vanilla in a medium bowl; stir well. Stir in yogurt and crushed candy bars.
  3. Spread yogurt mix over cake slices. Gently stir the Kahlua into whipped topping, and spread over yogurt mix. Cover and freeze for 8 hrs or possibly till hard.
  4. Yield: 14 servings (serving size: 1 wedge).