Baked Ice Cream
Source of Recipe: Weight Watchers
servings 4 - points 4

4 slices (1 ounce each) angel food cake
2 tablespoons peach jam
4 scoops (1/2 cup each) light vanilla ice cream
2 extra-large egg whites
3 tablespoons extra-fine sugar

Preheat oven to 400 degrees F.

On cookie sheet, arrange cake slices in a single layer, leaving some space between each slice; spread each slice with 1 1/2 teaspoons jam. Top each cake slice with a scoop of ice cream; freeze at least 5 minutes.

Meanwhile, prepare meringue. In clean, grease-free bowl, using electric mixer at medium speed, beat egg whites just until stiff peaks form. Continue to beat, gradually add sugar; beat until glossy.

Remove cookie sheet from freezer. Immediately spread meringue over ice cream, working quickly to cover entire scoop and being sure meringue touches edges of cake slices on all sides to seal.

Bake until meringue is lightly browned, about 5 minutes; serve immediately.

Nutritional information: 220 calories, 0g fat, 0g fiber.