Clementine meringue brulee: a diet dessert you'll crave

Ingredients

• 12- 14 Clementines
• 1/3 cup of sugar (optional or use less if desired)
• 3 egg whites
• 1/4 cup of sugar

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Preparation

• Juice the clementines, either by hand with a fork or with a citrus juicer if you have one. If you don't have a juicer, you'll need more clementines (14 to 16).
• Add sugar to clementine juice. Pour in ice cream maker. Run machine for 30 minutes until juice is frozen yet soft.
• Alternatively, if you don't have an ice cream maker, put juice in freezer and mix with a fork every 5 minutes.
• Remove sorbet from ice cream maker and put in freezer-safe container. Place in freezer until ready to serve.
• Crack egg whites into a large bowl. Using hand held mixer, beat until soft peaks form, adding sugar halfway through.
• Once egg whites are beaten and you are ready to eat dessert, ladle sorbet into pretty cups. Scoop a few tablespoons of soft meringue on top.
• If desired, use a kitchen blow torch to caramelize a little of the meringue.
• If you don't have one you could try putting all the meringue in a baking dish in the oven at 450 degrees Fahrenheit and watching it closely until it is just toasted on top.
• Serve immediately.