Flowerpots
Yield
8 servingsPrep
20 minCook
5 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
yellow cake layer
|
* |
| 1 | pint |
ice cream
|
*
|
| 1 | x |
meringue
|
* |
| 3 | each |
egg whites
|
*
|
| 6 | tablespoons |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
yellow cake layer
|
* |
| 473 | ml |
ice cream
|
*
|
| 1 | x |
meringue
|
* |
| 3 | each |
egg whites
|
*
|
| 9E+1 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Place a piece of plain yellow cake in the bottom of each flower pot to cover the hole in the bottom.
Add ice cream or sherbet to pots until three-quarters full.
In the middle of each pot, force a large ice cream soda straw and cut off even with top of the pot.
Pile meringue around the inside of the pot, leaving s over the soda straw open.
Bake at 400 degrees until the meringue turn brown, (about 5 minutes).
Insert fresh flowers in the soda straw.
For a holiday look, use holly and red roses or carnations.
For the Meringue: Beat the egg whites until foamy before slowly adding the sugar, beat well after each addition.
Beat until shiny and stiff, but not dry.
Fold in vanilla.
