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Strawberry Baked Alaska Cut a 1/4 inch deep well in each cake slice; place slices on a baking sheet. Spoon 1/4 cup sorbet into each well; freeze until firm. Beat egg white (at room temperature) and cream of tartar in a bowl at low speed of an electric mixer until foamy; add extract, and beat at high speed until soft peaks form. Add sugar, beating until stiff peaks form. Quickly spread meringue evenly over sorbet and cake, sealing to baking sheet. Freeze at least 2 hours. Bake at 450 degrees for 4 minutes. Serve immediately. Yield: 2 servings (about 114 calories per serving). Protein: 3 Fat: 0.6 Carbohydrate: 25.3 Iron: 0.3 Sodium: 57 Calcium: 15 Source: Cooking Light magazine, July/August 1989 Enjoy...Patty
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