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    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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