| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 4 | Servings | |
INGREDIENTS
| 4 | -(up to) | |
| 6 | Fresh oranges | |
| 1 | c | Orange sherbet |
| 1 | c | Orange yogurt |
| 1/4 | c | Fresh orange juice |
| 1/4 | c | Orange liqueur |
| 1 | ts | Grated orange rind |
| 2 | Egg whites | |
| 1/4 | ts | Cream of tartar |
| 3 | tb | Sugar |
| 1/4 | ts | Vanilla |
INSTRUCTIONS
MERINGUE Select heavy skinned oranges; cut out a circular section from top of each. Scoop out pulp; squeeze and strain, reserving juice to use in next step. Combine sherbet, yogurt, orange juice, orange liqueur and orange rind; mix well. Spoon into orange shell; place immediately in the freezer. Make meringue; spoon over the top of each orange covering the edges well. Preheat broiler to 500 degrees; place oranges under the broiler just long enough to brown lightly -- not more than 2 or 3 minutes as sherbet will melt. Serve on dessert dishes garnished with glossy lemon leaves. Serves 4 to 6. To make meringue: Beat egg whites with cream of tartar until stiff, gradually adding sugar and vanilla. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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