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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