Recipe courtesy of Hungry Girl
Show: Hungry Girl
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Big Beautiful Baked Alaska
Total:
8 hr 20 min
Prep:
15 min
Inactive:
8 hr
Cook:
5 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Total:
8 hr 20 min
Prep:
15 min
Inactive:
8 hr
Cook:
5 min
Yield:
8 servings
Level:
Easy

Nutrition Info

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

Directions

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).

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.

Preheat oven to 500 degrees F.

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.

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.

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

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!)

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Cook's Note

Prefer sugar only? Skip the no-calorie sweetener and double the granulated sugar. Then each serving will have 203 calories, 42g carbs, and 29g sugars. Sweet!

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