Baked Alaska Recipe







Baked Alaska Recipe


Mouth watering low fat baked Alaska recipe dessert with ice cream or yogurt.Love the taste of a Baked Alaska dessert but didn't think you could find a low fat recipe that would still have the lush, rich sweetness and decadent flavors of an original Baked Alaska?

Surprise! Exchanging some of the usual ingredients for healthier options will allow you to once again enjoy the delicious taste of this wonderful dessert.

Baked Alaska Recipe:

As most people know Baked Alaska is an ice cream dessert that you prepare in the oven. The ice cream is traditionally insulated by a layer of cake on the bottom and meringue that covers the sides and top. These insulators protect the ice cream from melting while the meringue is being lightly browned in the oven.

Today there are also some hand-held torches that can be used in the kitchen. These will provide you with an optional method you can use when caramelizing the outer layers of meringue topping.

Although it may seem to be an exotic and difficult recipe to prepare, it is really very easy to create this dessert right in your home kitchen.

Baked Alaska Recipe:

The first thing to decide is whether you want to try one of the light (or low fat) ice cream selections or do you want to go for the frozen yogurt. Exchanging either of these for the traditional ice-cream base will result in a product that can stand up to any competition. Replacing the regular, full-fat, ice cream with frozen yogurt or a ‘light' ice cream will help you reduce the amount of calories and fat in this delectable treat.

A point to consider is that a ½ cup of regular ice cream provides 6-7 fat grams and approximately 150 calories. The low fat versions contain about 100 calories and about half the amount of fat. An ice cream that is labeled ‘light' will have a minimum of 33% fewer calories and 50% less fat. Choosing an ice cream product labeled ‘cold churned', ‘double churned' or ‘slow churned' means you will be selecting a ‘lighter' version of the ice cream product that still looks and tastes like the ‘real deal'.

Frozen yogurt will help you reduce the percentage of fat and calories in this dessert as well, but the tart quality of this product may not be as pleasing to some individuals. There are even varieties of frozen yogurt that also contain additional, healthy pro biotic cultures but you need to check the label to determine whether or not these cultures are present.

Sugar is pretty much a ‘must have' when making a decadent meringue. This product acts as a stabilizer that helps you achieve the best shape and texture for the meringue topping. The best choice is a sugar that is labeled ‘superfine'. The superfine sugar product is quick to dissolve and there is less chance of the results being ‘gritty'.

*You can substitute Splenda for the sugar if you prefer. The exchange equivalent is 1 teaspoon of Splenda per each ½ teaspoon of regular sugar. It is still a good idea to at least use 2 teaspoons of sugar even if the remainder is a sugar substitute.

Baked Alaska Recipe:

For the bottom of your Baked Alaska an angel food cake or a sponge cake will be healthier options than the traditional pound cake. There are a variety of other choices that you might consider when you want to eliminate fat and calories from this dessert.

If you want to create a uniquely tropical treat try to use hollowed out pineapple shells and pair these shells with lemon sorbet before topping with a luscious layer of meringue. Experiment a little and find out what ingredients you can use that will make an even healthier dessert.

Baked Alaska Recipe:

Ingredients Required

5 egg whites

1 ½ cups of granulated sugar

½ gallon of your favorite low fat frozen yogurt or low fat ice cream

Dash of salt

1 teaspoon of pure vanilla extract

Sponge cake or angel food cake

Baked Alaska Recipe:

Cut the ice cream in ½. This will give it a rectangular shape that is easier to work with. Wrap it in foil and place it back in the freezer to harden. You should do this about 4 hours (or more) before the ice cream is needed.

Preheat the oven to 500 degrees or use the broiler option.

Cover a baking sheet with a layer of aluminum foil.

Cut the sponge cake or angel food cake to make a base for the ice cream. The edges of the cake must fit closely together if you are using more than one slice of cake for this dessert. Freeze the cake slices in a layer of aluminum foil while you prepare the meringue.

Meringue Prep

Use a clean, dry mixing bowl.

Add the egg whites and beat at high speed for 2-3 minutes, or until stiff peaks are beginning to form.

Now you can the salt (1/16-1/8 of a teaspoon), vanilla and sugar.

Continue beating until the meringue peaks are stiff.

Assembly and Final Baking Instructions

Place the cold slices of cake onto the baking sheet and then add the frozen ice cream.

You must work very quickly to avoid any unnecessary thawing.

Cover all of the ice cream and cake with a thick coating of the meringue.

If you leave any open areas between the cake, foil or ice cream the dessert may begin to melt when exposed to the high oven temperature. Remember that the meringue is the insulation that makes this dessert work.

You will bake the meringue in the oven for about 5 minutes, or until the top of the meringue is golden brown.

Remove from oven, slice and serve this wonderful treat to your family and guests.




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