Big Beautiful Baked Alaska

2018-02-28
  • Yield : 8 servings
  • Prep Time : 15m
  • Cook Time : 5m
  • Ready In : 20m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Peanut Butter Chocolate Pudding

  • It’s All Greek to Me Sundae

  • Sgroppino

  • Florentines

  • Mile-High Pecan Pie

Nutritional Info

This information is per serving.

  • Calories

    182
  • Fat

    2 grams
  • Sodium

    109 milligrams
  • Carbohydrate

    37 grams
  • Fiber

    0.5 grams
  • Protein

    4.5 grams
  • Sugar

    23.5 grams

Ingredients

  • 3 cups fat-free vanilla ice cream, softened
  • 2 cups light strawberry ice cream, softened
  • 16 reduced-fat vanilla round wafer cookies (recommended: Reduced Fat Nilla)
  • 1/2 cup liquid egg whites (or about 3 large egg whites), room temperature
  • 1/8 teaspoon cream of tartar
  • 1/4 cup granulated sugar
  • 1/4 cup granulated no-calorie sweetener (recommended: Splenda)
  • 1/4 teaspoon vanilla extract

Method

Step 1

Choose a medium-large bowl that's about 8 inches in diameter at the top with a capacity of about 1 1/2 quarts -- the top should just fit inside a 9-inch pie pan (which you'll also need).

Step 2

Line the bowl with plastic wrap, draping excess wrap over the sides. Evenly and firmly pack vanilla ice cream into the bowl. Smooth the surface, and then repeat with strawberry ice cream, yielding two packed layers with a flat surface. Place wafers, rounded side down, in a single even layer over the strawberry ice cream. (Use fewer wafers, if needed.) Cover with plastic wrap, and freeze until very firm, at least 8 hours.

Step 3

Preheat oven to 500 degrees F.

Step 4

To make the meringue, set out all measured ingredients. Combine egg whites and cream of tartar in a large bowl. Beat with an electric mixer set at high speed until fluffy and slightly stiff, about 3 minutes. While still beating the mixture, gradually add sugar, no-calorie sweetener, and vanilla extract. Continue beating until mixture is fully blended and stiff peaks form, 2 to 3 minutes. Set aside.

Step 5

Remove bowl from the freezer and uncover. Place a 9-inch pie pan firmly over the bowl, upside down, and carefully flip so the pie pan is on the bottom. Gently tug on the plastic wrap to release the ice cream from the bowl, leaving the ice cream in the pie pan. Remove the plastic wrap.

Step 6

Quickly and evenly spread meringue over the ice cream mound, swirling to form peaks. Place pie pan on a large baking sheet.

Step 7

Bake in the oven until meringue is cooked through and lightly browned, about 3 minutes.

Step 8

Cut into 8 slices and enjoy! (P.S. Freeze leftovers... and enjoy them frozen!)

Step 9

Secret Find! Arctic Zero All Natural Frozen Dessert

Step 10

Ice cream with 150 calories for an entire pint?!? Yup, this 45-calories-per-half-cup frozen treat is a must-try for those in need of a guilt-free ice cream fix! It's a FANTASTIC low-calorie base for smoothies and shakes. Visit myarcticzero.com for locations and ordering info.

Leave a Reply

Your email address will not be published. Required fields are marked *