INGREDIENTS

INSTRUCTIONS

Julia (julia@technonet.com) was kind enough to send the recipes I requested
from Richard Simmons cookbook.... I thought I would share them with the
list, in case there was anyone else who might like them.
Ahead of time:
1. Preheat oven to 350. Line 2 15x10x1" jelly-roll-pans with parchment
paper or foli and put aside. Prepare cake mix according to package
directions and pour batter into each prepared pan, spreading evenly.
2. Bake one pan at a time on middle oven rack for 12-14 minutes, until top
of cake is srusty and dry. Loosen edges with spatula and immediately invert
cakes onto wire racks. Cool. Freeze one cake for other desserts, such as
sundaes with frozen yogurt and fresh fruit.
3. Using biscuit cutter or kitchen shears, cut out 6 circles, about 3 1/2"
in diameter, from the one cake. Remove scraps.
4. In deep, narrow-based bowl, bring egg whites to room temp. Using
electric mixer, beat whites with cream of tartar until soft peaks form.
Continue beating while adding sugar, 1 tbs at a time. Beat until stiff
peaks form. Beat in vanilla. Set meringue aside.
Just before serving:
5. Preheat oven to 500. Assemble Alaskas: Center frozen scoop of ice cream
on each angel-food cake base. There should be a 1/2" of cake border around
base of ice cream.
6. Spoon meringue over each portion of ice cream, dividing evenly. Working
quickly, use spatula to completely enclose ice cream with meringue. Be
careful to seal all edges. Meringue should be about 1/2" thick to meet with
edge of cake. Swirl peaks on top. Use wide spatula and carefully lift and
place Alaskas a few inches apart on baking sheet.
7. Bake 3 minutes or until meringue is lightly browned. Garnish with
strawberries, if desired. Serve immediately.
per serving: 316 cals., 8g protein, 5g fat (14% fat), 60g carbohydrates,
290 mg sodium, 20 mg cholesterol Posted to TNT - Prodigy's Recipe
Exchange Newsletter  by angir@juno.com (Angi L Raycher) on Jul 26, 1997

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