Ellen Silverman
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Cal/Serv:
366
Yields:
4
Prep Time:
0
hours
15
mins
Total Time:
6
hours
30
mins
Cake and Filling
4
slice 3⁄4-in.-thick (from middle of loaf) purchased fat-free golden loaf cake
2
tbsp.
chocolate-flavored liqueur (crème de cacao) or maple syrup
1
pt.
lowfat mint chocolate chip ice cream or cappuccino chocolate chunk
Meringue
3 1/2
tbsp.
Just Whites powdered egg whites
1/2
c.
warm water
1/2
c.
sugar
1/2
tsp.
vanilla extract
- Clear a freezer shelf large enough to hold a small baking sheet. Line sheet with wax paper; place in freezer. Using a round 3-in. cutter, cut cake slices into rounds (save trimmings for snacks). Brush rounds with liqueur and top each with a 1⁄2-cup scoop of ice cream. Transfer to baking sheet. Freeze 6 hours, or until solid.
- Meringue: Place oven rack in top third of oven; heat to 450°F. Beat Just Whites and warm water in a large bowl with mixer on low speed until whites dissolve. Increase speed to medium; beat just until soft peaks form when beaters are lifted. Gradually beat in sugar and vanilla. On high speed, beat until stiff peaks form when beaters are lifted. Scrape meringue into a pastry bag fitted with a small plain or star tip (or the meringue can be spread on ice cream cakes with small spatula).
- Transfer ice cream cakes from baking sheet in freezer to another part of freezer. Discard wax paper from sheet; keep sheet in freezer. Working with 1 cake at a time, pipe small stars or dollops (or spread meringue) over cake and ice cream to cover completely. With a broad spatula, carefully transfer cake to sheet in freezer. Repeat with rest of cakes.
- Place sheet with ice cream cakes on high rack in oven. Bake 2 1⁄2 to 3 1⁄3 minutes until tips of meringues are golden-brown and set. Transfer to dessert plates.
Tips & Techniques
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