Mini Neapolitan Baked Alaskas Recipe

Mini Neapolitan Baked Alaskas Recipe
Mini Neapolitan Baked Alaskas Recipe photo by Taste of Home
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Mini Neapolitan Baked Alaskas Recipe

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Surprise-there's ice cream inside! With fancy looks and decadent flavor, this recipe's a real showstopper. Kids and adults will love this scaled-down classic. —Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Broil: 5 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Broil: 5 min.

Ingredients

  • 4 foil muffin liners
  • 4 chocolate wafers
  • 1 cup reduced-fat strawberry ice cream
  • 3 egg whites
  • 6 tablespoons sugar
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Directions

Flatten muffin liners; place on a baking sheet. Place a wafer on each. Scoop 1/4 cup of ice cream onto each wafer; freeze.
Meanwhile, in a small heavy saucepan, combine the egg whites, sugar and cream of tartar; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; add vanilla. Beat until stiff peaks form and sugar is dissolved, about 4 minutes.
Remove baking sheet from freezer; immediately spread meringue over ice cream, sealing to edges of wafers. Broil 4-6 in. from the heat for 1-2 minutes or until meringues are lightly browned. Serve immediately. Yield: 4 servings.
Originally published as Mini Neapolitan Baked Alaskas in Healthy Cooking December/January 2009, p15

Nutritional Facts

1 serving: 163 calories, 2g fat (1g saturated fat), 8mg cholesterol, 99mg sodium, 32g carbohydrate (28g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2 starch.

  • 4 foil muffin liners
  • 4 chocolate wafers
  • 1 cup reduced-fat strawberry ice cream
  • 3 egg whites
  • 6 tablespoons sugar
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  1. Flatten muffin liners; place on a baking sheet. Place a wafer on each. Scoop 1/4 cup of ice cream onto each wafer; freeze.
  2. Meanwhile, in a small heavy saucepan, combine the egg whites, sugar and cream of tartar; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; add vanilla. Beat until stiff peaks form and sugar is dissolved, about 4 minutes.
  3. Remove baking sheet from freezer; immediately spread meringue over ice cream, sealing to edges of wafers. Broil 4-6 in. from the heat for 1-2 minutes or until meringues are lightly browned. Serve immediately. Yield: 4 servings.
Originally published as Mini Neapolitan Baked Alaskas in Healthy Cooking December/January 2009, p15

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