Scoop frozen yogurt into 6 balls; freeze on a baking sheet. Place frozen yogurt balls in a freezer container. Store in the freezer.

Cut oranges in half, crosswise. Cut a thin slice from rounded end of each half so oranges can stand upright. Using the end of a paring knife or grapefruit knife, remove the orange from each half. Scoop out membranes from each half to form a shell. Return orange sections to shells. Cover and chill for at least 30 minutes.

Just before serving, make the meringue. In a large mixing bowl, beat dried egg whites or meringue powder, water, and cream of tartar until soft peaks form (tips curl). Gradually add brown sugar, beating until stiff peaks form (tips stand straight). Place oranges on a baking sheet. Place a frozen yogurt ball on each. Spread or pipe meringue over each, sealing to orange shell.

Bake in a 450 degree F oven for about 3 minutes or until meringue is light brown. Serve immediately with warm Cranberry-Orange Sauce. Makes 6 servings.

In a medium saucepan, combine 1 cup cranberries, 1 cup sugar, 1/2 teaspoon finely shredded orange peel, and 1/4 cup orange juice. Bring to boiling; reduce heat. Simmer, uncovered, for about 10 minutes or until sauce is thickened, stirring occasionally. Makes 1 cup.