INDIVIDUAL STRAWBERRY BAKED ALASKAS

• 6 large flat ginger cookies about 3" in diameter
• 6 scoops, each about 1/3 cup, strawberry sorbet or ice cream or raspberry sorbet.
• 4 egg whites
• 1/4 tsp Cream of tartar
• 1 cup Granulated sugar
• 6 large strawberries (optional)

Arrange cookies on waxed paper lined baking sheet. Top each with scoop of strawberry sorbet. Freeze for 1 hour.

In bowl, beat egg whites until foamy; beat in cream of tartar until soft peaks form. Gradually beat in sugar, 2 tbsp at a time, beating until stiff peaks form. Using pastry bag fitted with star tip, decoratively pipe meringue over sorbet to cover completely. (Alternatively, use spoon to mound and swirl meringue.) Freeze for about 4 hours or until firm. (Baked Alaskas can be transferred to airtight container in single layer and frozen for up to 1 week.) Bake in center of 500o oven for 3 to 5 minutes or until browned. Garnish each with strawberry if using.

253 cal. each