Instructions: Beat egg whites (at room temperature) in a small bowl at high speed of an electric mixer until foamy; add cream of tartar and vanilla, beating until soft peaks form.

Spoon meringue mixture into 10 mounds on a baking sheet lined with heavy brown paper. Shape meringue mixture into circles, using the back of a spoon to mound the sides at least 1/2 inch higher than the centers.

Bake at 225 for 1 hour. Turn oven off, and let meringues cool completely before opening oven door. Transfer meringues to serving plates.

Scoop sherbet into shells; top with Cranberry Sauce, and serve immediately.

Di Note: A nice, light dessert after stuffing yourself (G).

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