| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Coffee Ice Milk |
|
|
Toffee Crunch |
| 6 |
tb |
Frozen reduced-calorie whipped topping, thawed |
| 1/2 |
c |
Firmly packed dark brown sugar |
| 1/4 |
c |
Sliced almonds |
| 2 |
ts |
Stick margarine, softened |
|
|
Vegetable cooking spray |
INSTRUCTIONS
COFFEE-TOFFEE PARFAITS
TOFFEE CRUNCH
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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