Lemon Meringue Baked Alaska

The layer of meringue insulates the ice cream mixture, keeping it from melting under the broiler.

Yield: 8 servings (serving size: 1 wedge)

Ingredients

• 32  vanilla wafers
• 2  cups  vanilla low-fat ice cream, softened
• 2  cups  lemon sorbet, softened
• 4  large egg whites
• 1  cup  sugar
• 1/4  cup  water
• 1  tablespoon  grated lemon rind

Preparation

Line bottom and sides of a 9-inch deep-dish pie plate with wafers; set aside.

Place softened ice cream and sorbet in a large bowl; beat with a mixer at medium speed until smooth. Spoon mixture into prepared pie plate; place in freezer.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and water in a small saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at medium speed. Increase speed to high; beat until stiff peaks form. Fold in rind. Spread over ice cream. Loosely cover, and freeze 4 hours or until firm.

Preheat broiler.

Broil frozen pie for 1 minute or until meringue is lightly browned. Serve immediately.

Nutritional Information

Calories:

290 (12% from fat)

Fat:

3.8g (sat 1.4g,mono 1g,poly 0.1g)

Protein:

4.1g

Carbohydrate:

61.6g

Fiber:

0.9g

Cholesterol:

11mg

Iron:

0.6mg

Sodium:

105mg

Calcium:

51mg