4 med. oranges
1 c. orange sherbet, softened
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 a 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 1 month. At serving time, preheat broiler unit. In a small mixer bowl beat egg white, cream of tartar and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, beating on high speed until stiff peaks form (tips stand straight). Spread over frozen mixture, sealing well to tops of orange halves so the filling won't melt during broiling. Broil 4 to 5 inches from heat for 2 to 4 minutes or until light brown. Serve immediately. Makes 8 servings.