4 med. oranges
1 c. orange sherbet, softened
1 (8 oz.) carton low-fat orange yogurt
1/2 tsp. finely shredded orange peel (optional)
1/2 c. orange juice
2 egg whites
1/4 tsp. cream of tartar
1/4 tsp. vanilla
3 tbsp. sugar

Halve oranges; use a sharp paring knife to scallop top edges, if desired. Use grapefruit knife and-or spoon to remove pulp. Reserve pulp for another use.

In a medium bowl stir together sherbet, yogurt, orange peel, and orange juice; freeze just until firm, stirring occasionally. Spoon into orange shells. Cover; freeze up to one month.

At serving time, preheat broiler unit. In a small bowl beat egg whites, cream of tartar and vanilla with mixer on medium speed until soft peaks form. Gradually add sugar, beating on high speed until stiff peaks form.