Raspberry Alaskas
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
patty shells
homemade or frozen |
* |
| 4 | each |
egg whites
|
*
|
| ¼ | cup |
sugar
|
|
| ¼ | teaspoon |
vanilla extract
|
|
| 1 | cup |
raspberries
fresh |
|
| 4 | scoops |
vanilla ice cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
patty shells
homemade or frozen |
* |
| 4 | each |
egg whites
|
*
|
| 59 | ml |
sugar
|
|
| 1.3 | ml |
vanilla extract
|
|
| 237 | ml |
raspberries
fresh |
|
| 4 | scoops |
vanilla ice cream
|
*
|
Directions
Bake patty shells in 450℉ (230℃) oven for 25 minutes.
Cool.
Whip egg whites until foamy.
Gradually beat in sugar and continue beating until stiff meringue forms.
Beat in vanilla.
Place patty shells on baking sheet.
Spoon raspberries into bottom of patty shells; top with scoop of ice cream.
Spread meringue over, sealing well all around and mounding at top.
Bake in 450℉ (230℃) oven about 3 minutes until lightly browned.
Serve immediately.
