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This is a recipe for a well-known dessert, which many people would think is off limits for diabetics – Baked Alaska. However, if made with the right ingredients, it can be diabetes-friendly and delicious.
Step 1 Cover an 8” round mixing bowl with aluminum foil. Evenly and firmly spread the softened ice cream in the mixing bowl. Then cover and put in a freezer for 8 at least hours or until the ice cream gets firm. Step 2 Grease and cover with flour an 8x8” pan. Combine the cake mix with the egg and almond extract. Mix well and pour into the greased pan. Step 3 Preheat oven to 350 F. Bake the cake mix in the oven according to its package instructions, until the center of the cake springs back when you lightly touch it. Step 4 Beat the 8 egg whites with the cream of tartar, sweetener and salt until the mixture forms stiff peaks. Step 5 Cover a baking sheet with baking paper and place the cake in center. Put the frozen molded ice cream on the cake. Then quickly spread the beaten egg whites mixture over the cake with ice cream from top to bottom. After that, return the cake to freezer for another 2 hours. Step 6 Preheat oven to 425 F. Bake the Alaska on the lowest shelf until the egg whites become lightly browned (about 10 minutes). Then serve and enjoy!
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