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Neapolitan Baked Alaska




Source of Recipe


California Dried Plum Board
Ingredients
Low Fat Devil's Chocolate Fudge Cake (recipe follows)
1 quart fat-free strawberry ice cream or frozen yogurt
4 egg whites
1-1/4 cups sugar
1 teaspoon vanilla
Dash of salt


Prepare Low Fat Devil's Chocolate Fudge Cake as directed, omitting icing. When cool, cut cake in half, each half measuring about 9×4-1/2 inches. Reserve one half for another use. Place remaining cake half on double thickness of foil. Quickly mound ice cream on cake. Immediately place in freezer.* Fifteen minutes before serving, preheat oven to 500°F. To make meringue, in mixer bowl, beat egg whites at high speed until soft peaks form. Gradually add sugar, vanilla and salt, continuing to beat until stiff peaks form. Transfer cake and ice cream to ovenproof platter or board using foil. Quickly cover cake and ice cream completely with meringue; swirl meringue with back of spoon. Bake in center of oven about 5 to 7 minutes just until meringue is lightly browned. Slice and serve immediately.

*After ice cream is solidly frozen, cake and ice cream can be wrapped in plastic or foil and stored in freezer for up to 2 weeks.

Favorite recipe from California Dried Plum Board


Low Fat Devil's Chocolate Fudge Cake
Makes 9 servings

Ingredients
CAKE
1 cup water
1/2 Dried Plum Purée* or prepared dried plum butter
3 egg whites
1-1/2 teaspoons vanilla
1 cup plus two tablespoons all-purpose flour
1 cup plus two tablespoons granulated sugar
3/4 cup unsweetened cocoa powder
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt





Preheat oven to 350°F. Coat 9-inch square baking pan with vegetable cooking spray. To make cake, in mixer bowl, beat water, dried plum purée, egg whites and vanilla until well blended. Add flour, granulated sugar, 3/4 cup cocoa, baking powder, baking soda and salt; mix well. Spread batter evenly in prepared pan. Bake in center of oven about 30 minutes until pick inserted into center comes out clean. Cool completely in pan on wire rack.


Dried Plum Purée ombine 1-1/3 cups (8 ounces) pitted dried plums and 6 tablespoons hot water in container of food processor or blender. Pulse on and off until dried plums are finely chopped and smooth. Store leftovers in a covered container in the refrigerator for up to two months. Makes 1 cup


Makes 8 servings