Baked Alaska

6 oz reduced-fat graham cracker piecrust
4 cup fat-free vanilla frozen yogurt, or chocolate, or a combination of flavors, softened
2 large egg whites
1/8 tsp cream of tartar
1/4 cup sugar, preferably superfine
1/2 tsp vanilla extract

Fill piecrust with yogurt and smooth the top; freeze until yogurt is completely firm, about 1 hour.
Preheat oven to 425ºF.
Using an electric mixer, beat egg whites in a large mixing bowl until frothy; add cream of tartar and beat until soft peaks form. Gradually add in sugar while beating mixture and continue to beat until peaks are stiff and glossy; beat in vanilla. Immediately spread meringue mixture over frozen pie, making sure to spread meringue to the edges of the dish. Using the back of a spoon, make swirling motions to form a decorative top; place pie on a baking sheet.
Bake until meringue is golden, about 3 to 5 minutes. Slice into 10 pieces and serve immediately.

Serves | 10
POINTS per serving | 4

Print as 3x5 or 4x6