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 |
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, .