It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Coffee Toffee Dessert

Source: dLife

Frozen yogurt, angel food cake and toffee candy layered into an impressive frozen dessert.

Nutrition Facts

Makes 18 servings
Amount Per Serving

Calories	240.7

Total Carbs	43.4 g

Dietary Fiber	0.9 g

Sugars	9.2 g

Total Fat	5.6 g

Saturated Fat	3.3 g

Unsaturated Fat	0.3 g

Potassium	18.8 mg

Protein	4.8 g

Sodium	456.5 mg

Dietary Exchanges 5.6 Fat, 2.7 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

Directions

Slice the angel food cake, and lay it along the bottom of a 9 inch spring form pan coated with nonstick cooking spray.
Dissolve the coffee in hot water, and let cool.
Add the vanilla to the coffee, and crush the candy bars in a food processor or by pounding with a mallet.
In a large bowl, mix the crushed candy and the dissolved coffee mixture with the softened frozen yogurt, and quickly spoon the mixture on top of the angel food cake.
Combine the whipped topping with the coffee liqueur and spread over the yogurt layer. Freeze overnight or until firm enough to cut.