Coffee-Toffee Dessert

Coffee-Toffee Dessert
Coffee-Toffee Dessert requires approximately 45 minutes from start to finish. This recipe serves 14. Watching your figure? This gluten free recipe has 236 calories, 6g of protein, and 7g of fat per serving. Head to the store and pick up angel food cake, whipped topping, vanillan extract, and a few other things to make it today.

Instructions

1
Cut cake into 1/2-inch slices. Arrange cake slices, overlapping, in bottom of a 9-inch springform pan; set aside.
Equipment you will use
Springform PanSpringform Pan
2
Combine coffee granules, hot water, and vanilla in a medium bowl; stir well. Stir in yogurt and crushed candy bars.
Ingredients you will need
Instant CoffeeInstant Coffee
Candy BarCandy Bar
VanillaVanilla
YogurtYogurt
WaterWater
Equipment you will use
BowlBowl
3
Spread yogurt mixture over cake slices. Gently stir the Kahla into whipped topping, and spread over yogurt mixture. Cover and freeze for 8 hours or until firm.
Ingredients you will need
Whipped ToppingWhipped Topping
SpreadSpread
YogurtYogurt

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are great choices for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Familia Torres Pazo das Bruxas Albarino with a 4.3 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
Familia Torres Pazo das Bruxas Albarino
Familia Torres Pazo das Bruxas Albarino
Brilliant pale gold color. Delicate and fragrant, with fine floral, lime blossom and lemon marmalade notes. Silky and savory on the palate, elegantly structured.
DifficultyHard
Ready In45 m.
Servings14
Health Score2
CuisinesCreoleCajun
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