| 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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