Let's Meringue!
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!
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