Baked Alaska is also known as omelette norvégienne, omelette surprise, or omelette sibérienne, depending where you're located. It's usually made up of ice cream and meringue, and is always an impressive-looking dessert to display after a successful dinner party. This version cuts down on the calories thanks to using fat-free vanilla yogurt instead of ice cream. Egg whites, cream of tartar, superfine sugar, and vanilla extract make up the meringue. Keep an eye on the meringue as it bakes—you'll want to pull it the second it turns golden brown so the yogurt doesn't get too soft in the oven, which is another reason why you'll want to serve it as soon as it's ready.
Fat free vanilla frozen yogurt
4 cup(s), or chocolate, or a combination of flavors, softened
Cream of tartar
¼ cup(s), preferably superfine
- Fill piecrust with yogurt and smooth the top; freeze until yogurt is completely firm, about 1 hour.
- Preheat oven to 425ºF.
- Using an electric mixer, beat egg whites in a large mixing bowl until frothy; add cream of tartar and beat until soft peaks form. Gradually add in sugar while beating mixture and continue to beat until peaks are stiff and glossy; beat in vanilla. Immediately spread meringue mixture over frozen pie, making sure to spread meringue to the edges of the dish. Using the back of a spoon, make swirling motions to form a decorative top; place pie on a baking sheet.
- Bake until meringue is golden, about 3 to 5 minutes. Slice into 10 pieces and serve immediately.