Baked Alaskas Recipe

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Baked Alaskas
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Ingredients
13
Count
Nutrition
968
Calories
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Ingredients:

  • 2 oz cake flour (about 1/2 cup)
  • 1/4 tsp salt
  • 6 large egg whites
  • 1/2 cup sugar
  • cooking spray
  • 3 cups fat-free chocolate greek frozen yogurt
  • 6 large egg whites
  • 9 tbsp sugar
  • dash of salt

Directions:

  1. Preheat oven to 350°.
  2. To prepare cake, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, cocoa, and 1/4 teaspoon salt.
  3. Place 6 egg whites and 1/4 teaspoon cream of tartar in a large bowl; beat with a mixer at medium-high speed until soft peaks form. Add 1/2 cup sugar, 2 tablespoons at a time, beating until stiff peaks form (do not underbeat). Beat in vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time, folding flour mixture into egg white mixture. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets in batter by cutting through batter with a knife. Bake at 350° for 20 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.
  4. Split cake horizontally into 3 even layers using a serrated knife. Working with 1 cake layer at a time, cut with a 3-inch round cutter into 4 rounds. Repeat procedure with remaining 2 cake layers; discard remaining cake, or reserve for another use.
  5. Coat 6 (8-ounce) ramekins with cooking spray. Line each ramekin with plastic wrap, allowing the plastic wrap to extend over edges. Spoon 1/4 cup yogurt into bottom of each ramekin, spreading evenly; top each with 1 cake round. Spread 1/4 cup yogurt over each cake layer, spreading evenly; top each with 1 cake round. Cover with plastic wrap; freeze 4 hours or up to overnight.
  6. To prepare meringue, combine 6 egg whites and remaining ingredients in top of a double boiler. Cook over simmering water 2 minutes or until candy thermometer registers 150°, stirring constantly with a whisk. Remove from heat. Beat egg mixture with a mixer at medium speed until soft peaks form; beat at high speed until stiff peaks form.
  7. Invert ramekins, cake sides down, onto a baking sheet. Discard plastic wrap. Divide meringue evenly among servings, and spread evenly over each dome (the domes should be completely covered with meringue). Holding a kitchen torch about 3 inches from domes, heat the meringue, moving the torch back and forth until lightly browned. Transfer to individual plates, and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 968.48 Kcal (4055 kJ)
Calories from fat 25.52 Kcal
% Daily Value*
Total Fat 2.84g 4%
Sodium 1401.81mg 58%
Potassium 1203.75mg 26%
Total Carbs 190.65g 64%
Sugars 133.78g 535%
Dietary Fiber 6.48g 26%
Protein 51.34g 103%
Iron 6.3mg 35%
Calcium 58.4mg 6%
Amount Per 100 g
Calories 159.99 Kcal (670 kJ)
Calories from fat 4.21 Kcal
% Daily Value*
Total Fat 0.47g 4%
Sodium 231.57mg 58%
Potassium 198.85mg 26%
Total Carbs 31.49g 64%
Sugars 22.1g 535%
Dietary Fiber 1.07g 26%
Protein 8.48g 103%
Iron 1mg 35%
Calcium 9.6mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.8
    Points
  • 26
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar

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