SPLENDA BAKED ALASKA

[Kitchen Witch]

SPLENDA BAKED ALASKA

1 quart Sugar Free Ice Cream
1/2 recipe of Spring Fling Layered White Cake, prepared and cooled
7 Egg Whites
2/3 cup SPLENDA® Granular
1 Tbsp. Vanilla
Pinch of Salt

Scoop ice cream out of container and place in a medium mixing bowl. Stir until slightly soft. Firmly press softened ice cream into a one-quart bowl. Evenly distribute ice cream throughout bowl so that the ice cream, when solid, will hold the shape of the bowl. Place in freezer until firm (approx. 1 hour).

Preheat oven to 425°F. Whip egg whites in a medium mixing bowl with an electric mixer until frothy. Add SPLENDA® Granular and vanilla. Whip until soft peaks appear (approx. 1 minute). Set aside.

Place cake layer on a baking sheet. Dip bowl of ice cream into a larger bowl of hot water to loosen edges. Flip ice cream onto cake layer creating a dome shape on top of the cake. Trim any excess cake edges off of the cake. Frost ice cream with egg whites, making sure to completely cover the ice cream and cake. The egg whites act as insulation, keeping the ice cream from melting.

Bake in a preheated 425°F oven 6-8 minutes or until golden brown. Serve immediately.

Serving Suggestion: Drizzle Davinci® Sugar Free Syrups over each slice before serving.