Sunny Sherbet

2 (5 oz.) cartons natural yogurt
6 1/4 oz. can frozen unsweetened orange juice concentrate, thawed
grated zest of 2 oranges
4 tsp. powdered gelatin, dissolved in 4 Tbsp. water
2 egg whites
2 oranges
mint sprigs for decoration
a little grated chocolate
bitters for decoration

Combine yogurt, orange juice and grated orange zest in a bowl. Add dissolved gelatin and as mixture begins to set, fold in egg whites, beaten until just stiff. Pour into dish or cake tin and freeze. Slice fresh orange slices with layers of sherbet in individual dishes or glasses. Top each with a sprig of mint and a scattering of grated bitter chocolate. Makes 4 servings.

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