Fruit Sherbet Tarts
|Softened butter/Margarine||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Lime juice||2 Tablespoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
Thoroughly blend together graham cracker crumbs, butter and sugar.
Divide mixture into 8 fluted paper cups set in muffin pans.
Press crumbs firmly against bottom and sides of paper cups with a spoon or a straight sided glass.
Place in freezing compartment of refrigerator.
Mash banana with a fork, add orange juice, lime juice and sugar.
Stir in milk.
Freeze 1 hour.
Beat mixture with a rotary beater.
Beat egg white until stiff but not dry and fold into sherbet mixture.
Spoon sherbet into tart shells.
Place in freezing compartment of refrigerator and freeze 3 to 4 hours.
Remove fluted paper cups before serving.