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

Meringue:

5 egg whites
½ tsp cream of tartar
1 tsp vanilla
stevia to taste

Bottom:

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

METHOD:

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!

Cheat-Free Angel Food Cake

INGREDIENTS:

• 5 eqq whites
• 2 scoops of vanilla protein powder
• 1 tsp Crème of Tartar powder
• 1/4 cup stevia sweetner
• 1 tsp vanilla extract
• 1/2 tsp Xanthum gum (optional)

METHOD:

Preheat oven to 350 degrees.

1) Using a mixer, beat the egg whites until they peak (should be firm and white). I add in a few teaspoons of stevia and 1/2 tsp of cream of tartar while they are beating - just like you do when you make meringue. I would also add in the vanilla here too (I added it in last yesterday, and I lost more volume to my cake batter then I liked)

2) Immediately after, place your remaining dry ingredients (protein powder, tartar powder and stevia) into a sifter and gradually sift them onto your egg-whites, FOLDING them in as you go. You can not mix this like you would a cake batter as you want your Angel Food Cake to be fluffy and airy. Sift a bit of the dry ingredients in, then fold the egg whites over and over until it seems mixed. Repeat until you have mixed all your dry ingredients together.

3) Lightly spray a bread pan (or an Angel Food Cake pan) with non-stick cooking spray. I used a bread-pan as I don’t have the other. Pour mixture into the pan.

4) Place in the pre-heated oven for 20-25 minutes.

5) After 20-25 minutes, turn the oven off and let the cake sit in there for another 20 minutes.

6) Remove from oven. Let cool upside-down.