Raspberry-Orange Alaskas

Cut a 1-inch slice from tops of oranges. Gently remove orange pulp, clipping the membranes, and being careful not to puncture bottoms of oranges.

Strain pulp, reserving 3 tablespoons juice. Discard pulp, and reserve remaining juice for use in other recipes.

Combine 3 tablespoons orange juice, sherbet, and yogurt, mixing well. Freeze for 4 hours or until almost firm, stirring several times.

Beat sherbet mixture on high speed of on electric mixer for 1 minute. Spoon into orange shells.

Beat egg white (at room temperature), cream of tartar, and vanilla until foamy. Gradually add sugar, beating until stiff peaks form.

Spread meringue over top opening of each orange shell, making sure edges are sealed. Freeze for up to 2 hours or until ready to serve.

Broil 6 inches from heating element for 1 minute or until lightly browned. Serve immediately.