Orange Baked Alaska Recipe

Summary

Servings6Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Vanilla ice cream/Orange/lemon/lime sherbet1 Pint
 Oranges3 Large
 Egg whites3
 Cream of tartar1⁄4 Teaspoon
 Sugar6 Tablespoon (1/4 Cup Plus 2 Tablespoon)

Nutrition Facts

Serving size

Calories 277 Calories from Fat 81

% Daily Value*

Total Fat 9 g13.9%

Saturated Fat 5.5 g27.3%

Trans Fat 0 g

Cholesterol 35.2 mg

Sodium 88.2 mg3.7%

Total Carbohydrates 46 g15.2%

Dietary Fiber 3 g11.8%

Sugars 41.2 g

Protein 5 g10.2%

Vitamin A 11.2% Vitamin C 75.8%

Calcium 14.7% Iron 1%

*Based on a 2000 Calorie diet

Directions

Scoop ice cream into 6 balls, freeze until very firm, at least 5 hours.
Cut oranges crosswise in half, cut thin slice from bottom of each half.
Cut around edges and membranes.
Remove fruit and membranes from orange shells.
Line bottom of each shell with fruit.
Refrigerate.
Heat oven to 500 degrees.
Beat egg whites and cream of tartar until frothy.
Beat in sugar, 1 tbs.at a time.
Continue beating until stiff and glossy.
Do not overbeat.
Place orange cups on an ungreased baking sheet; fill each up with an ice cream ball.
Completely cover ice cream with meringue, sealing it to edge of shells.
Bake for 2 to 3 minutes, or until meringue is light brown.
Serve immediately.
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