Orange Yogurt Sorbet (Sherbet)
|Plain yogurt||1 1⁄4 Cup (20 tbs)|
|Unsweetened orange juice||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon|
If there is no freezer available, turn the refrigerator to the coldest setting.
Grate the zest from the oranges and mix with the yogurt and orange juice.
Sprinkle the gelatine over the water in a bowl.
Place over a pan of gently simmering water and stir until dissolved.
Cool and add to the yogurt mixture.
Leave on one side.
Whisk the egg whites until stiff.
When the yogurt mixture is beginning to set, fold in the egg whites.
Pour into a shallow tray and freeze.
To serve, remove the remaining peel and pith from the oranges and slice them.
Divide the sorbet (sherbet) between two sundae dishes and top with the orange slices.