* * * Decadent Day * * *
What better time for another Decadent Day than a birthday? Just last week, my mother had a special birthday celebration. I combined two of her favorites - toffee and coffee - for a creamy, rich dessert.
We topped off the happy celebration with this real taste treat. Oh, if only we had remembered candles and to sing happy birthday! Oh well. . . next year. . .
1/2 of 10.75-ounce package frozen pound cake, thawed
3/4 cup strong brewed regular or decaffeinated coffee
8 ounces Neufchatel cheese, room temperature
2/3 cup sugar
1/2 cup chocolate syrup
2 cups frozen whipped topping, thawed (I used Trader Joe's brand)
6 tablespoons Heath English Toffee Bits (from baking supply aisle)
Place foil muffin cups with paper inserts or double paper muffin cups in muffin pans. Cut pound cake into 1/4-inch thick slices that will fit in bottom of each muffin cup. Pour 2 teaspoons coffee over each cake slice.
In mixing bowl, beat Neufchatel, sugar, and chocolate syrup until smooth. Add whipped topping and beat until well combined. Dollop evenly over coffee-soaked cake and chill for at least one hour.
Before serving, sprinkle one teaspoon toffee bits on top of each dessert. Makes 18 servings, 4 points plus for Weight Watchers or 160 calories each.