Calories per serving: 238
2 cups vanilla nonfat frozen yogurt
6 ginger wafers, finely crushed
2 cups orange sorbet, slightly softened
1. Cut off the top 1/3 of the orange, zest the tops only; set aside zest and discard the tops. Using a paring knife, remove all of the fruit and pulp from the inside of the 6 oranges, and set aside. Squeeze the juice into a measuring cup. Place the orange shells on a plate. If they do not sit straight, use a paring knife to trim the bottom flat without making a hole.
2. Transfer the yogurt to a medium-sized bowl, and place in the microwave for 10 seconds, or leave out until slightly softened. Pour the orange juice and reserved zest into the yogurt, and stir until combined.
3. Scoop one scoop of vanilla nonfat yogurt inside each orange. Evenly divide the crushed ginger wafers on top of the yogurt. Top the ginger wafers with a scoop of sorbet. Using a spoon or small spatula, smooth the top of the sorbet to resemble a whole orange, and press gently down on cookie. Do the same with the remaining oranges.
4. Serve immediately, or cover with plastic wrap and freeze for later use.
Note: if you freeze for at least 20 minutes, the oranges will be frosty and pretty.