Baked Alaska requires some extra effort on the part of the cook, but the end result is a truly luscious dessert!
Serves: Serves: 8
- 2 eggs or equivalent in egg substitute
- 2 teaspoons vanilla extract
- 1/2 cup skim milk
- 1 tablespoon + 1 teaspoon reduced-calorie margarine
- 1 cup all-purpose flour
- 1 cup + 2 tablespoons pourable Sugar Twin or Sprinkle Sweet ft
- 1 teaspoon baking powder
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 4 cups Wells' Blue Bunny sugar-and fat-free strawberry ice cream or any sugar- and fat-free ice cream
- Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray.
- In a large bowl, combine eggs and 1 teaspoon vanilla extract. Stir in skim milk and margarine. Add flour, 3/4 cup Sugar Twin, and baking powder. Mix just to combine.
- Pour batter into prepared cake pan. (Batter will be thin.) Bake for 22 to 26 minutes or until a toothpick inserted in center comes out clean.
- Remove cake from pan and allow to cool on a wire rack. Increase oven temperature to 500 degrees.
- Meanwhile, in a large bowl, beat egg whites with an electric mixer until soft peaks form.
- Add remaining 6 tablespoons Sugar Twin, remaining 1 teaspoon vanilla extract, and cream of tartar. Continue beating until stiff peaks form.
- To assemble, place a piece of brown paper on a baking sheet, arrange partially cooled cake on paper, place ice cream in a mound on cake, and cover cake and ice cream evenly with meringue mixture.
- Bake for 3 to 5 minutes or just until the meringue browns. Remove from oven, cut into 8 servings and serve immediately.
- 1. Egg whites beat best at room temperature. 2. Meringue cuts easily if you dip a sharp knife in warm water before cutting.
From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.
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