Ingredients

2 tablespoons apricot preserves
1 teaspoon hot pepper sauce
4 individual sponge cake cups
1 pint (2 cups) ice cream
3 egg whites at room temperature
1/2 teaspoon ground allspice
7-ounce jar marshmallow creme
4 strawberries, cut into fans

Directions

Combine apricot preserves and 1/2 teaspoon hot pepper sauce in small bowl. Place sponge cake cups about 3 inches apart on cookie sheet. Brush with apricot mixture. Place 1 scoop ice cream on each sponge cake. Freeze until firm.

In a large bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 teaspoon hot pepper sauce, allspice and marshmallow creme, beating until stiff peaks form. Spread meringue evenly over ice cream and sponge cake cups, covering completely. Freeze.

To serve, heat oven to 500 degrees. Remove meringue-covered sponge cake cups from freezer; bake for 3 or 4 minutes or until lightly browned. Garnish each with a strawberry fan; serve immediately. Makes 4 servings.

Nutrition information per serving: 437 cal., 8.4 g fat (4.8 g saturated fat), 68.5 mg chol., 227 mg sodium, 86 g carbo, 8 g pro.