Yield: 4 Servings
|1 cup||Orange sherbet|
|1 cup||Orange yogurt|
|¼ cup||Fresh orange juice|
|¼ cup||Orange liqueur|
|1 teaspoon||Grated orange rind|
|¼ teaspoon||Cream of tartar|
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, .