PEPPERMINT ICE CREAM CAKE
Source of Recipe
Light Desserts � Taste of Home Books
Recipe Introduction
Can be frozen for up to 1 month.
Exchanges
Serves: 16
1 round angel food cake (10-inches)
1 qt. nonfat frozen vanilla yogurt, slightly softened
6 chocolate-covered peppermint patties (1.5 oz., each), chopped
1/2 c. chopped pecans
1/8 tsp. peppermint extract
Green food coloring, optional
Split cake into 3 horizontal layers; place bottom layer on a serving plate.
In a bowl, combine remaining ingredients. Spread 1/3 of mixture over bottom layer. Top with second layer and repeat.
Cover and freeze up to 1 month. Remove from freezer just before serving.
Nutritional Analysis: One serving equals: 224 calories�228 mg sodium�1 mg cholesterol�44 gm carbohydrate�5 gm protein�4 gm fat ++++ Exchanges: 2-1/2 starch�1 fat
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