Recipe - Orange Alaska

4 (up to)
6 Fresh oranges
1 cup Orange sherbet
1 cup Orange yogurt
One fourth cup Fresh orange juice
One fourth cup Orange liqueur
1 teaspoon Grated orange rind

MERINGUE
2 Egg whites
One fourth teaspoon Cream of tartar
3 tablespoon Sugar
One fourth 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,
http://www.erols.com/hosey.