What a nice sounding topping, Ruthanna. I used to make these up in Sint Maarten so we could have them ready for lunch guests. From C. Claiborne:
TANGERINES EN SURPRISE (serves 6)
10-12 tangerines
2 cups water
1 cup + 2 TBL sugar
2 TBL corn syrup
2 TBL grated tangerine peel
2 TBL lemon juice
2 egg whites
Fresh mint sprigs

Cut the tops off 6 of the tangerines. With a spoon, gently scoop out the fruit sections. Reserve the shells & tops.
Remove the seeds from teh sections & extract the juice by pressing the sections in a potato ricer.. Use enough additional tangerine sections to make 2 cups of juice.
Combine the water, 1 cup of the sugar & the corn syrup & boil briskly 5 minuts. Add the grated tangerine peel & cool.
Add the tangerine & lemon juices to the syrup mixture. Strain the mixture through a fine sieve & pour into a shallow pan. Freeze until mushy.
When the ice is partly set, beat the egg whites with 2 TBL sugar until stiff. Fold into the ice & continue to freeze until the ice is solid.
Using an ice cream scoop, fill heach tangerine shell with 2 scoops of the ice. Cover each with a tangerine top. Assemble in a pan, wrap with foil & return to the freezer until ready to serve. Garnish each with a sprig of mint before serving.~~

These both sound sooooo good. Rather than chocolate or baked goods, I lean toward fruity desserts. And ice cream, of course. I'll put these in my Life After Atkins file.

Teri

You can't have fruit with Atkins???