Orange alaska

Yield: 4 Servings

Measure Ingredient
4 \N -(up to)
6 \N Fresh oranges
1 cup Orange sherbet
1 cup Orange yogurt
¼ cup Fresh orange juice
¼ cup Orange liqueur
1 teaspoon Grated orange rind
2 \N Egg whites
¼ teaspoon Cream of tartar
3 tablespoons Sugar
¼ teaspoon Vanilla


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, .

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