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Hot 'N Cold! (Baked Alaska Swap!)
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Hot 'N Cold! (Baked Alaska Swap!)

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02.01.11
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Bite it! HG's Big Beautiful Baked Alaska
HG's Big Beautiful Baked Alaska

Let's Meringue!

Take our makeover of this retro dessert and stun your friends thrice (yeah, we said it!) -- once with beauty, once with deliciousness, and once with the low stats. GROOVY, BABY!!!

Ingredients:
3 cups fat-free vanilla ice cream (like Breyers Smooth & Dreamy Fat Free), softened
2 cups light strawberry ice cream (like Dreyer's/Edy's Slow Churned Light), softened
16 Reduced Fat Nilla Wafers
1/2 cup liquid egg whites (or about 3 large egg whites)
1/8 tsp. cream of tartar
1/4 cup granulated sugar
1/4 cup Splenda No Calorie Sweetener (granulated)
1/4 tsp. vanilla extract

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

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 and freeze until very firm, at least 8 hours.

Preheat oven to 500 degrees.

Remove bowl from the freezer and uncover. Place a 9" 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 without removing the wrap from the rounded ice cream mound. Remove the bowl and place pan in the freezer until meringue is prepared.

To make 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, Splenda, and vanilla extract. Continue beating until mixture is fully blended and stiff peaks form, 2 - 3 minutes. Set aside.

Remove pan from freezer, remove plastic wrap, and place pan on a large baking sheet. Quickly and evenly spread meringue over the ice cream mound, swirling to form peaks.

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

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

MAKES 8 SERVINGS

Serving Size: 1 large slice (1/8th of recipe)
Calories: 182
Fat: 2g
Sodium: 109mg
Carbs: 37g
Fiber: 0.5g
Sugars: 23.5g
Protein: 4.5g

PointsPlus® value 5*

HG Alternative!
Prefer sugar only? Skip the Splenda and double the granulated sugar. Then each serving will have 203 calories, 42g carbs, 29g sugars, and (still) a PointsPlus® value of 5*. Sweet!

Fight it! Baked Alaska, Average
Baked Alaska, Average

Bake It or Leave It...

Isn't it odd how certain trends come and go... and then come back again? (Have you SEEN the '70s-style, high-waisted jeans in fashion mags lately?!) Food trends are even weirder -- who decides what's cool and what's not? We say buck the trend and eat what makes you happy. Right now, Baked Alaska is putting smiles on the faces of everyone at the HG HQ. Why? Not only is our newest recipe magnificent to gaze upon and tasty to eat, but it's also WAY lower in calories and fat than old-school versions. And DON'T BE INTIMIDATED; it's not that hard to make. A big slice of freezy, creamy, fluffy goodness will more than make up for the effort you put toward whipping it up. Now if you'll excuse us, we need to go dig out those stirrup pants we haven't seen since 1981...

Serving Size: 1 slice
Calories: 559
Fat: 25g
Sodium: 279mg
Carbs: 78g
Fiber: 1g
Sugars: 52g
Protein: 9g

PointsPlus® value 16*

This recipe is too AMAZING to keep to yourself -- click "Send to a Friend" to pass it along, people!

CHEW ON THIS:

Today, February 1st, is National Baked Alaska Day. GOOD TIMING! If you've never had the courage to make one before (we hadn't!), today is the day. DO IT!

Click here for a printable, text-only version of this page.

We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.


*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.

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