TRIPLE ORANGE DESSERT

"This dessert can be made in advance just keep sherbet mixture in freezer and "prepared" oranges in refrigerator until serving time."

1/3 cup low-sugar orange marmalade
1 pint orange sherbet, slightly softened
2 large navel oranges
mint leaves (optional)

Stir orange marmalade into sherbet; freeze to serving consistency.

Halve oranges crosswise; remove sections. With scissors, cut out remaining membranes from orange shells; scrape clean with a spoon. Put orange sections back into shells; refrigerate.

JUST BEFORE SERVING:
Place a scoop of sherbet on each shell; garnish with fresh mint leaves if desired.

Servings: 6
Source: The Complete Dessert Cookbook by Johna Blinn