"Light Baked Alaska"
Light Baked Alaska combines airy angel food cake with creamy frozen yogurt, topped with nuts for a refreshing, elegant dessert perfect for warm weather gatherings.
Ingredients
Instructions
- Soften the frozen no-fat yogurt until it's just soft enough to be pliable.
- Press the softened yogurt into a bowl with a rubber or plastic spatula to smooth it.
- Spread the yogurt evenly over the angel food cake.
- In a clean, dry mixing bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar while beating until stiff peaks form.
- Gently fold in vanilla extract.
- Spread the meringue over the yogurt-covered cake, sealing the edges.
- Bake in a preheated oven at 350°F (175°C) for about 10 minutes or until the meringue is golden brown.
- Remove from oven and let cool slightly before serving.
Tips & Substitutions
To ensure a stable meringue, make sure your mixing bowl is completely clean and dry. For a flavored twist, consider adding a teaspoon of lemon or almond extract to the meringue. If you don’t have Grape-Nuts, chopped nuts or crushed granola can be a good substitute for added texture. For a lighter version, use a sugar substitute in place of regular sugar.
Serving Suggestions
Slice the Baked Alaska into wedges and serve it immediately for the best experience. It pairs beautifully with fresh berries or a drizzle of chocolate sauce for added flavor. For a more indulgent dessert, consider serving it alongside a scoop of rich chocolate ice cream, or browse more American recipes for complementary treats.
Storage & Reheating
Leftover Baked Alaska can be stored in the freezer, tightly wrapped in plastic wrap to prevent freezer burn. It’s best enjoyed fresh, but if you have leftovers, allow them to thaw in the refrigerator for about 30 minutes before serving. Avoid reheating as it may compromise the texture of the meringue.
Nutrition & Diet Analysis (per serving)
Each serving of "Light Baked Alaska" contains roughly 492 calories, with 4g protein, 49g carbohydrates, and 1g fat. It is an excellent source of potassium (33% of the Daily Value) and iron (27% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 make the meringue ahead of time?
Yes, you can prepare the meringue ahead of time and store it in the refrigerator for a few hours before spreading it over the yogurt. Just give it a quick re-whip if it starts to deflate before using.
What can I use instead of no-fat yogurt?
If you prefer a creamier texture, you can substitute regular yogurt or even a light ice cream, but this will change the overall calorie count. For a non-dairy option, try coconut yogurt for a different flavor profile.
How do I know when the meringue is done baking?
The meringue is done when it turns a lovely golden brown on the outside. Keep an eye on it, as it can burn quickly; checking after 7 minutes is a good idea to ensure it doesn’t overbake.
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).