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,