Title: Frozen Orange Tarts
Categories: Dessert
Yield: 12 Servings

2	c	Vanilla wafer crumbs
1/4	c	Walnuts; finely chopped
6	tb	Butter (or marg.); melted
1/2	c	Sugar
1/4	c	Orange juice concentrate; thawed
1		Egg white
8	oz	Sour cream
		Cream, whipped; opt.

Combine crumbs and walnuts; add butter, mixing well with a fork.

Place paper liners in 12 muffin cups; press about 3 tablespoons crumbs mixture onto bottom and sides of each cup. Combine sugar, orange juice concentrate, and egg white (at room temperature); beat at medium speed of an electric mixer until soft peaks form (about 7 minuter). Fold sour cream into the orange mixture.

Spoon orange mixture into prepared muffin cups; freeze. Let tarts stand at room temperature 10 to 15 minutes before serving. Garnish with whipped cream, if desired.

SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman.

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