4 med. oranges
1 c. orange sherbet, softened
1 (8 oz.) carton low fat orange yogurt
1/2 tsp. 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 sharp paring knife to scallop top edges, if desired. Remove pulp with spoon and reserve for other use.

In a medium bowl stir together sherbet, yogurt, orange peel and orange juice; freeze just until firm. Spoon into orange shells. Cover and freeze. At serving time, preheat broiler.

In a small bowl beat egg whites, cream of tartar and vanilla with electric mixer until soft peaks form. Gradually add sugar, beating on high speed until stiff peaks form. Spread over frozen mixture, sealing well to tops of oranges. Broil 4-5 inches from heat for 2-4 minutes. Serve immediately.