Baked Alaska (Cooking Healthy Across America cookbook)
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 1 teaspoon baking powder 6 egg whites 1/4 teaspoon cream of tartar 4 cups Wells' Blue Bunny sugar-free and fat-free strawberry ice cream or any sugar- and fat-free ice cream
Preheat oven to 350 degrees. Spray a 9x9 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 eggs 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 meringue browns. Remove from oven, cut into 8 servings and serve immediately.
HINT: 1. Egg whites beat best at room temperature. 2. Meringue cuts easily if you dip a sharp knife in warm water before cutting.
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