Strawberry Shortcake Baked Alaska

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 376.1
  • Total Fat: 13.1 g
  • Cholesterol: 43.5 mg
  • Sodium: 220.5 mg
  • Total Carbs: 55.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 7.9 g

View full nutritional breakdown of Strawberry Shortcake Baked Alaska calories by ingredient
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Number of Servings: 10


    What You Need4 cups strawberry ice cream no sugar added , softened
    1 cup flour
    3/4 cup Splenda, divided
    2 tsp. CALUMET Baking Powder
    4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
    1/3 cup milk
    1 cup sliced fresh strawberries
    4 egg whites
    1/8 tsp. cream of tartar


Make It
SPOON ice cream into foil-lined 1-1/2-qt. bowl; pack firmly into bowl with back of spoon. Freeze 6 hours or overnight.

HEAT oven to 425F. Mix flour, 3 Tbsp. sugar and baking powder in medium bowl. Cut in cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk until mixture forms dough. Pat dough onto bottom of 8-inch round pan sprayed with cooking spray. Bake 12 to 13 min. or until lightly browned. Meanwhile, toss strawberries with 1 Tbsp. sugar.

COOL cake 10 min.; remove from pan to wire rack. Cool completely.

HEAT oven to 500F. Beat egg whites and cream of tartar with mixer on high speed 1 min. or until foamy. Gradually add remaining sugar, beating 3 min. or until stiff peaks form.

PLACE cake on ovenproof plate; top with strawberries and juice. Unmold ice cream; place, flat-side down, over cake. Frost ice cream with meringue; swirl with back of large spoon. Bake on lowest oven rack 3 min. or until meringue is golden brown. Serve immediately.

Serving Size: 10 slices

Number of Servings: 10

Recipe submitted by SparkPeople user HAKJACKSON.

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