A low-fat dessert, refreshingly creamy strawberry sorbet are served with sweet, orange-scented meringue cookies.

Strawberry Sorbet with Orange Peel Meringue

4 large egg whites
1/8 teaspoon cream of tartar
1 teaspoon lemon juice
1 1/2 tablespoons granulated sugar
1 teaspoon grated orange peel
Parchment paper
Vegetable cooking spray
1/2 cup apple juice
2 tablespoons powdered milk
2 cups sliced strawberries
3 tablespoons frozen concentrated orange juice
2 tablespoons brandy
2 tablespoons honey

1. In a bowl, with an electric mixer at medium speed, beat 2 egg whites until frothy. Add cream of tartar and lemon juice; continue beating until thoroughly combined. Gradually add sugar while beating until stiff peaks form, about 5 minutes. Beat in grated orange peel.
2. Cover a baking sheet with parchment paper sprayed with vegetable cooking spray. Use a pastry bag, pipe the meringue; draw six 3-inches circles onto the paper.
3. Bake at 325°F (160°C) for 15 minutes or until just beginning to turn golden. Turn off the oven; open the oven for 5 minutes; close the oven door and leave the meringues in the oven for 1 hour. Remove and cool.
4. Meanwhile, in a blender, process apple juice; slowly add powdered milk. Blend until just dissolved. Add sliced strawberries, frozen concentrated orange juice, brandy, and honey; blend until smooth.
5. Fold the strawberry mixture into 2 egg whites beaten until just frothy. Freeze in an ice cream freezer following the manufacturer's directions. Spoon the sorbet into 6 serving glasses and decorate each with a meringue circle.

Makes 6 servings.