Recipe - Brownie Baked Alaska Lite

1 pack (20.5 oz.) lowfat brownie
mix
2/3 cup Brewed liquid coffee; cooled
10 Egg whites; divided
3 pt Nonfat; vanilla fudge frozen
yogurt, softened
One half teaspoon Cream of tartar
One fourth teaspoon Salt
1 cup Sugar

Preheat oven to 350 degrees. Butter and flour 2 (8") round cake pans.
Combine brownie mix and coffee. Beat 2 egg whites until soft peaks form;
gently fold into brownie mixture. Divide evenly between pans. Bake 2224
minutes or until toothpick inserted into centers comes out clean. Cool on
rack 10 minutes. Remove from pans; cool completely.

Line 8" springform pan with plastic wrap. Place 1 brownie layer in bottom;
cover with yogurt, then top with remaining brownie layer. Cover with
plastic wrap; freeze until very firm, at least 2 hours. Invert cake onto
ovenproof serving dish, discarding plastic wrap. Freeze until ready to
serve.

Preheat oven to 500 degrees. Beat remaining egg whites until frothy. Add
cream of tartar and salt; beat until soft peaks form. Beat in sugar, 1 Tbs.
at a time, until stiff peaks form. Transfer meringue to plastic food
storage bag; snip corner. Pipe rosettes over top and sides of cake. Bake
23 minutes or until meringue is lightly browned. Serve immediately. Makes
16 servings.

Per serving: 328 cals.; 9 g. protein; 3 g. fat; 0 mg. chol.; 67 g. carbs.;
258 mg. sodium; 1 g. fiber

Time in the Kitchen: 35 minutes; ready to serve in 3 hours, 40 minutes

SOURCE: "Woman's World," 1/20/98.

Posted to TNT Recipes Digest, Vol 01, Nr 950 by "Michael G. Sooter"
msooter@llion.org on Jan 19, 1998