4 slices of loaf shaped angel food cake (1 inch thick)
1 c. frozen yogurt
2 egg whites
Dash of cream of tartar
1/2 tsp. almond extract
1/4 c. sugar

Make a 1/4 inch deep well in each cake slice by pressing with the bottom of a glass. Place slices on baking sheet. Spoon frozen yogurt into each well. Freeze until firm.

Beat at room temperature, egg whites and cream of tartar in a bowl at low speed, add almond extract and beat at high speed until soft peaks appear. Add sugar gradually, beating until stiff peaks form.

Quickly spread meringue evenly over frozen yogurt and cake, seal well. Freeze for 2 hours. Bake at 450 degrees for 4 minutes.