Coffee-toffee Parfaits
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Desserts | 6 | Servings | |
INGREDIENTS
| 3 | c | Coffee Ice Milk |
| Toffee Crunch | ||
| 6 | T | Frozen reduced-calorie |
| whipped topping thawed | ||
| 1/2 | c | Firmly packed dark brown |
| sugar | ||
| 1/4 | c | Sliced almonds |
| 2 | t | Stick margarine, softened |
| Vegetable cooking spray |
INSTRUCTIONS
Spoon 1/4 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 7-inch 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 1/2-inch pieces. Yield: 1-1/2 cups (serving size: 1/4 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 broils--let it bubble, but not burn. Recipe by: Cooking Light, May 1995, page 71 Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 143
Calories From Fat: 57
Total Fat: 6.6g
Cholesterol: <1mg
Sodium: 188.1mg
Potassium: 72.1mg
Carbohydrates: 20.7g
Fiber: <1g
Sugar: 19.3g
Protein: 1.5g