Clean Baked Alaska
For best results, freeze the yogurt mixture the night before.
Preparations: very simple, just requires over-night freezing before the baking begins.
INGREDIENTS: Frozen Center
The original types of Baked Alaska uses solid ice cream. I improvised with Greek yogurt and found it to be crazy delish and satisfying!
Greek yogurt 2% or plain non-fat
1 tablespoon raw honey
1 tablespoon unsweetened cocoa
1 tsp coconut oil
5 egg whites
½ tsp cream of tartar
1 tsp vanilla
stevia to taste
The original types of Baked Alaska has cake on the bottom. I used a Wasa cracker since I had it on hand.
1 Wasa cracker or similar
1. The night before, in a small container mix the ingredients together for the frozen center. Place the container into the freezer and let it freeze overnight. The container should be small, as that will be the size you will be covering with the meringue. When you go to make the Baked Alaska the next day, you’ll want and need the frozen center to be a solid block.
2. The next day when you’re prepared to bake, preheat the oven to 500. Take out the frozen yogurt block and place it on top of a Wasa cracker on a baking sheet.
3. Using a mixer, whisk the egg whites. Start on medium speed, then increase. When the egg whites become stiff, solid white and frothy, lift the whisk up. The egg white mixture should stay tough, solid and extended in the air.
4. Add the cream of tartar, vanilla and stevia to the egg whites. Whisk together again at high speeds, it should become even more stiff.
5. Now comes the fun part! Mold the meringue around the frozen yogurt. Make sure you thickly cover it, in it’s shape. Example: I froze mine in a circular shape, so I sculpted the meringue in a circular fashion.
6. Once all the meringue has been sculpted and it covers the frozen yogurt, place the baking sheet into the oven. It may only take 5 minutes. Let it bake until the meringue turns golden brown.
7. Take out, let cool and enjoy!
Very Cool! How does the frozen center stay frozen, while the outside merigue bakes in the 500 degree oven? The merigue’s thick layer protects the frozen yogurt on the sides, while the Wasa cracker protects it from the bottom. End result? A very satisfying and filling dessert!