Cranberry-Orange Baked Alaska
- Makes: 6 servings
- Prep 20 mins
- Bake 3 mins
These low-fat frozen yogurt desserts are quick to prepare. Serve them in orange shells and watch them disappear!
Ingredients
-
1
pint
frozen raspberry, peach, strawberry, or other flavored yogurt compatible with oranges and cranberries
-
3
large
oranges
-
2
teaspoons
dried egg whites or 1/4 cup meringue powder
-
1/2
cup
water
-
1/2
teaspoon
cream of tartar
-
1/2
cup
packed brown sugar
-
1
recipe
Cranberry-Orange Sauce (see recipe below)
Directions
- Scoop frozen yogurt into 6 balls; freeze on a baking sheet. Place frozen yogurt balls in a freezer container. Store in the freezer.
- Cut oranges in half, crosswise. Cut a thin slice from rounded end of each half so oranges can stand upright. Using the end of a paring knife or grapefruit knife, remove the orange from each half. Scoop out membranes from each half to form a shell. Return orange sections to shells. Cover and chill for at least 30 minutes.
- Just before serving, make the meringue. In a large mixing bowl, beat dried egg whites or meringue powder, water, and cream of tartar until soft peaks form (tips curl). Gradually add brown sugar, beating until stiff peaks form (tips stand straight). Place oranges on a baking sheet. Place a frozen yogurt ball on each. Spread or pipe meringue over each, sealing to orange shell.
- Bake in a 450 degree F oven for about 3 minutes or until meringue is light brown. Serve immediately with warm Cranberry-Orange Sauce. Makes 6 servings.
Cranberry-Orange Sauce
Ingredients
- 1
cup
cranberries
- 1
cup
sugar
- 1/2
teaspoon
finely shredded orange peel
- 1/4
cup
orange juice
Directions
- In a medium saucepan, combine cranberries, sugar, finely shredded orange peel, and orange juice. Bring to boiling; reduce heat. Simmer, uncovered, for about 10 minutes or until sauce is thickened, stirring occasionally. Makes 1 cup.