Orange Baked Alaska
|For orange filling|
|Orange||1 Small, cut into half crosswise|
|Vanilla dietary frozen dessert||3 Ounce, softened|
|Reduced calorie orange marmalade||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon, 16 Calories Per 2 Teaspoons)|
|Egg white||1 (At Room Temperature)|
|Superfine sugar||1 Teaspoon|
Over small bowl to catch juice and using a curved serrated knife, remove orange sections from shell halves into bowl; cut away and discard all membrane, reserving shells.
Add frozen dessert to fruit and stir to combine.
Divide orange mixture into shell halves; cover with plastic wrap and freeze until hard, about 1 hour.
Meringue and Bake:
Just before serving, in metal measuring cup or other small flameproof container heat marmalade.
In small mixing bowl, using electric mixer on high speed, beat egg white, gradually adding sugar, until stiff peaks form; gently fold in marmalade.
Remove filled orange halves from freezer and top each with half of the meringue; transfer to baking sheet and broil until meringue is golden, 10 to 15 seconds.