''Blew its Top, a Baked Alaskan Neapolitano Burst Its Seams of Flavoured Strawberry Sirop...''

1) Start with the white Frozen Vanilla Yogurt by taking:

3 c nonfat Greek yogurt

2/3 c white sugar

1 tsp vanilla extract

and mix until sugar is melted in a container, chill in the fridge for 1 hr, use an icecream maker and freeze until it reaches soft-serve and then keep under saran wrap in container and keep in the freezer overnite.

2) To drizzle syrup liquer assemble a 25 ml plastic wide bore syringe used for sausage casings to apply strawberry syrup on the side of each baked alaska mound and add each in a cross harch pattern down the side, Kahlua liquer, mint liquer, Irish cream liquer, strawberry syrup, and then top with whipped cream or meringue and torchiere until champagne in colour; trim with maracchino cherries in halves in red and green. A torchiere is available for the kitchens use at your local cooking or hardware store like Canadian Tire store.