Flowerpots (Baked Alaska)
Yield
8 servingsPrep
10 minCook
20 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 8 flower pots 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. Each flowerpot requires about a third of a cup of meringue.
