STRAWBERRIES BAKED ALASKA

Start to finish: 30 minutes Servings: 4

INGREDIENTS

1⁄2 cup vanilla ice cream 10 medium to large strawberries 1 large egg white at room temperature Pinch of cream of tartar 3 tablespoons plus 1⁄2 teaspoon sugar, divided 1 1⁄2 teaspoons Grand Marnier or balsamic vinegar 1⁄4 cup crushed gingersnaps or cookies of your choice Mint sprigs for garnish

INSTRUCTIONS

Using a melon baller, scoop out 12 balls from the container of ice cream, put them on a plate, cover them with plastic wrap and freeze them while you prepare the rest of the recipe. Cut off the leaves from the top of each strawberry. Cut 4 of the strawberries into 1⁄4-inch pieces and in a bowl toss them with 1⁄2 teaspoon sugar and the Grand Marnier. Halve the remaining strawberries lengthwise and, using a melon baller, scoop out a hollow on the cut side of each strawberry half (this is where you will put the ice cream ball). Cut a tiny sliver off the other side of each strawberry half so the half will lay flat when the cut side is up. In a small bowl beat the egg white on medium speed with electric beaters. When it is foamy add the cream of tartar. Continue beating the egg white until it holds soft peaks. Slowly add the remaining 3 tablespoons sugar in a stream, beating the whole time. Increase the speed to high and continue beating until the meringue holds stiff peaks. Preheat the broiler. Position an oven rack about 6 inches from the flame. Arrange the strawberries on a rimmed sheet pan with 2 or 3 inches between them. Fill the hollow of each strawberry half with a ball of ice cream. Working quickly, spoon the meringue over the ice cream and top of the cut strawberry and spread it out with a small offset spatula or butter knife, making little peaks with the meringue if desired. Place the sheet pan on the rack set 6 inches from the broiler and broil the strawberries for 45 seconds to 1 minute or until the meringue is lightly browned. Transfer 3 strawberries to each of 4 plates. Spoon a mound of the marinated strawberries next to them, sprinkle the cookie crumbs over the plate and garnish with a sprig of mint. Serve right away. Nutrition information per serving: 133 calories; 28 calories from fat; 3 g fat (2 g saturated; 0 g trans fats); 7 mg cholesterol; 68 mg sodium; 24 g carbohydrates; 1 g fiber; 18 g sugar; 2 g protein.