Cantaloupe Alaska
A refreshing and elegant dessert combining sweet cantaloupe with vanilla ice cream, topped with fluffy meringue and lightly baked to create a delightful treat perfect for summer gatherings.
Ingredients
Instructions
- Beat egg whites and cream of tartar to soft peaks.
- Beat in dry milk and sugar.
- Beat to stiff peaks.
- Place cantaloupe slices on a cookie sheet.
- Top each cantaloupe slice with a scoop of vanilla ice cream.
- Cover each with meringue, completely covering the cantaloupe and ice cream.
- Bake for 5 minutes at 500°F or until lightly browned.
Tips & Substitutions
For a lighter meringue, ensure your egg whites are at room temperature before whipping. If you don't have nonfat dry milk, you can substitute with an equal amount of regular dry milk. For an extra flavor twist, consider adding a splash of vanilla extract to the meringue before beating. This dish pairs beautifully with Cantaloupe Frost for a refreshing dessert experience.
Serving Suggestions
Serve Cantaloupe Alaska immediately after baking for the best texture and flavor. It pairs well with a light fruit salad or a scoop of additional ice cream on the side. Consider topping with fresh mint or a drizzle of honey for added sweetness. This dish is a delightful end to a summer meal or can accompany recipes like One Pan Blueberry Cobbler for a sweet feast.
Storage & Reheating
Leftover Cantaloupe Alaska should be stored in an airtight container in the refrigerator for up to two days. To reheat, place the individual servings under the broiler for a minute to crisp up the meringue again. Be careful not to overbake, as the ice cream will melt quickly.
Nutrition & Diet Analysis (per serving)
Each serving of Cantaloupe Alaska contains roughly 113 calories, with 8g protein, 21g carbohydrates, and 0g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of protein and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of cantaloupe?
Yes, you can experiment with other fruits like honeydew or even peach slices. Just ensure the fruit is firm enough to hold up during baking, as softer fruits may become mushy.
What if I don't have cream of tartar?
If you don't have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar. This will help stabilize the egg whites while beating.
Is there a way to make this recipe vegan?
To make a vegan version, you can use aquafaba (the liquid from canned chickpeas) instead of egg whites. Beat it until stiff peaks form, then follow the recipe as directed, ensuring your ice cream is also dairy-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).