1/2 gallon all natural ice cream or frozen yogurt, softened
5 egg whites, unbeaten
5 tbsp. honey

CAKE:

1/2 c. sifted whole wheat flour
1/2 c. unbleached flour
1 tsp. baking powder
1/2 c. butter
1/2 c. carob powder
1 c. honey
2 eggs, well beaten
1/4 c. broken walnuts
1/4 c. sunflower seeds
1 tsp. vanilla (pure)

In heart shaped pan or bowl 7 inches across top, line with wax paper. Press ice cream or frozen yogurt into it. Cover top with wax paper. Freeze.

Sift together flour, baking powder, and set aside. Melt butter in saucepan over low heat. Add carob powder and honey; blend and remove form heat. In mixing bowl beat 2 eggs well. Gradually add carob mixture. Add sifted dry ingredients and mix well. Blend in vanilla, nuts, and seeds. Pour into pan.

Bake at 350 degrees for 35-40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Then remove to wire rack to cool completely. When all is cool and ready to assemble and ice cream is hard, beat egg whites at high speed until frothy. Gradually beat in honey until meringue holds stiff peaks when beater is slowly raised.

Transfer brownie layer to foil lined cookie sheet. Lift ice cream from pan or bowl and invert on brownie layer and remove wax paper. Spread meringue completely over ice cream and brownie layer. Cover with wax paper. Freeze. When ready to serve, preheat oven to 500 degrees. Bake about 2 minutes or until lightly browned. Let stand 5-10 minutes to soften slightly before cutting.