Combine crumbs & walnuts. Add butter, mixing well with a fork. Place paper liners in 12 muffin cups. Press about 3 tablespoons crumb mixture onto bottom & sides of each cup. Combine sugar, orange juice & egg white (at room temperature). Beat at medium speed with electric mixer until soft peaks form, about 7 minutes. Fold sour cream into orange mixture. Spoon orange mixture into prepared muffin cups. Freeze. Let tarts stand at room temperature 10-15 minutes before serving. Garnish with whipped cream, if desired. Yields 12 servings. MRS. JAMES P. BAKER LISA YOUNG From
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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 147 (46%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 29mg||9 %|
|Sodium 106.8mg||4 %|
|Potassium 135.4mg||4 %|
|Total Carbohydrate 43.8g||13 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 43g|
|Protein 2.4g||3 %|
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Calories per serving: 322
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