Baked Alaska

Baked Alaska

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From: EatingWell Magazine, July/August 1995

For these individual Baked Alaskas, the meringue is beaten over simmering water to ensure that the temperature of the eggs reaches and maintains 140°F for 3 minutes. These desserts are finished under the broiler, but if you have a propane torch, you can do a masterful job of browning the meringue. This dessert is lovely garnished with Johnny-jump-ups or nasturtium blossoms

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8½-inch-thick slices nonfat or low-fat pound cake
  • 1 pint nonfat vanilla or fruit-flavored frozen yogurt
  • ½ cup plus 1 tablespoon sugar, divided
  • 2 large egg whites
  • 2 tablespoons water
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • 1 pint raspberries, strawberries or other seasonal berries
  • 1 tablespoon crème de cassis, or vodka


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  1. Cut 4 circles from half of the pound cake slices with a 3-inch round cutter. Cut 4 circles from the remaining cake slices with a 2-inch cutter. Set the larger rounds on a baking sheet at least 3 inches apart. Top each with a scoop of frozen yogurt. Lightly press a smaller cake round on top of each scoop; cover loosely with plastic wrap and place in the freezer for at least 15 minutes to firm up.
  2. Bring about 1 inch of water to a simmer in a large saucepan. Put ½ cup sugar, egg whites, water and cream of tartar in a metal bowl that will fit over the saucepan. Set the bowl over the simmering water and beat with an electric mixer at low speed, moving the beaters around the bowl constantly, until an instant-read thermometer registers 140°F, 3 to 5 minutes. Increase the mixer speed to high and continue beating over the heat for a full 3 minutes. Remove the bowl from the heat and beat the meringue until cool, about 4 minutes. Beat in vanilla. Cover with plastic wrap and put in the refrigerator to chill for at least 15 minutes.
  3. When ready to assemble the dessert, preheat the broiler. Gently stir berries, creme de cassis (or vodka) and the remaining 1 tablespoon sugar together in a small bowl and set aside. Remove the cakes from the freezer and quickly spread with the meringue, swirling it decoratively and making sure it covers the frozen yogurt completely and evenly. Immediately place under the broiler, holding the desserts as close to the broiler flame as possible, until the meringue is lightly browned, about 1 minute. Serve surrounded with the fruit.

Nutrition information

  • Per serving: 336 calories; 1 g fat(0 g sat); 4 g fiber; 72 g carbohydrates; 9 g protein; 33 mcg folate; 2 mg cholesterol; 60 g sugars; 53 IU vitamin A; 17 mg vitamin C; 197 mg calcium; 1 mg iron; 190 mg sodium; 398 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value), Calcium (20% dv)
  • Carbohydrate Servings: 5
  • Exchanges: 5 other carbohydrate

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