| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Dessert | 12 | Servings | |
INGREDIENTS
| 2 | c | Vanilla wafer crumbs |
| 1/4 | c | Finely chopped walnuts |
| 6 | tb | Melted butter |
| 1/2 | c | Sugar |
| 1/4 | c | Frozen orange juice concentrate; thawed |
| 1 | Egg white | |
| 1 | ct | (8-oz) sour cream |
| Whipped cream (optional) |
INSTRUCTIONS
Combine crumbs & walnuts. Add butter, mixing well with a fork. Place paper liners in 12 muffin cups. Press about 3 tablespoons crumb mixture onto bottom & sides of each cup. Combine sugar, orange juice & egg white (at room temperature). Beat at medium speed with electric mixer until soft peaks form, about 7 minutes. Fold sour cream into orange mixture. Spoon orange mixture into prepared muffin cups. Freeze. Let tarts stand at room temperature 10-15 minutes before serving. Garnish with whipped cream, if desired. Yields 12 servings. MRS. JAMES P. BAKER LISA YOUNG From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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