1 pk (10.75 oz) of frozen
-reduced-fat pound cake;
-thawed
1/3 c Cooled Starbucks espresso
-or double-strength coffee
1 qt Starbucks Low Fat Mocha
-Mambo Ice Cream; softened
2 ts Finely ground Starbucks
-espresso or coffee
2 c Fat-free frozen whipped
-topping
8 Chocolate-covered coffee
-beans for garnish;
-(optional)
1. Line 9×5 inch loaf pan with plastic wrap. Cut pound cake horizontally
into four slices. Place one pound cake layer in loaf pan, cutting cake to
fit, if necessary.
2. Drizzle cake with one-third of the 1/3 cup cooled espresso or coffee;
spread 1/3 quart of Starbucks Low Fat Mocha Mambo Ice Cream to cover pound
cake evenly; repeat two times with remaining cake, espresso and ice cream,
ending with pound cake (4 layers of cake to 3 layers of ice cream).
3. Cover cake and freeze until firm (approximately 2-3 hours).
4. To serve, remove loaf and plastic wrap from pan. Stir finely ground
espresso into whipped topping. Frost top and sides of loaf with mixture.
Garnish with chocolate-covered coffee beans.
NUTRITIONAL INFORMATION (PER SERVING): 347 calories (21 percent from fat);
8 grams of fat; 112 mg of calcium; 7 grams of protein
Yields
8 servings