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Cookie Cups with Lemon Thyme-Scented Berry Compote

Source: © EatingWell Magazine
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Active Time:  1 Hour 30 Minutes
Total Time:  1 Hour 30 Minutes
  6 servings
Crisp wafers filled with just-picked berries and ice cream make an elegant dessert. Lemon thyme leaves give the compote a unique fragrance; whole sprigs make a lovely garnish. This is a special-occasion dessert, but you can simplify it by omitting the cookie cups: the compote is delicious over ice cream or sorbet.

Make Ahead Tip: The cookies will keep in an airtight container for up to 4 days. If cookies soften, crisp in a 325 degrees F oven for about 5 minutes.
RECIPE INGREDIENTS
For the Cookie Cups:
6 tablespoons  all-purpose flour
1/2 teaspoon  ground cinnamon
Pinch of  salt
2   large egg whites
1/3 cup  sugar
1 tablespoon  butter, melted
1 tablespoon  canola oil
1/4 teaspoon  vanilla extract
For the Compote:
4 teaspoons  fresh lemon thyme leaves
3 cups  mixed fresh berries (raspberries, blueberries, blackberries)
2 tablespoons  creme de cassis or black currant syrup
1 tablespoon  fresh lemon juice
1 tablespoon  sugar
1 1/2 cups  reduced-fat vanilla ice cream, lemon sorbet or raspberry sorbet, slightly softened before serving
Lemon thyme sprigs for garnish

Tip: The cookies are pliable only while hot, so work quickly. Have a wide metal spatula and two 12-ounce custard cups (or similar bowls) ready before baking.
Cookie Cups with Lemon Thyme-Scented Berry Compote Recipe at Cooking.com
DIRECTIONS
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper. Coat parchment with cooking spray.


FOR THE COOKIE CUPS:
Whisk flour, cinnamon and salt in a small bowl. Whisk egg whites, sugar, butter, oil and vanilla in a medium bowl until smooth. Add dry ingredients and whisk until blended.


For each cookie cup, spoon 1 1/2 tablespoons batter onto a prepared baking sheet, allowing 2 cookies per baking sheet. With an offset metal spatula, spread each mound of batter into a 5 1/2- to 6-inch circle.


Bake cookies, one sheet at a time, until golden brown around the edges, 8 to 12 minutes. Have ready two 12-ounce custard cups (or similar bowls with a 3-inch base). As soon as the cookies are done, loosen from parchment with a wide metal spatula, then set inside the cups. Gently press each cookie into the bottom of the cup and pleat the sides to form a tulip shape. (If cookies become too brittle to shape, return them to the oven for a minute or two to soften).


FOR THE COMPOTE:
Place lemon thyme in a mortar or small bowl; bruise with a pestle or wooden spoon to release its fragrance. Transfer to a medium bowl. Add 1/4 cup berries and mash with a fork. Add creme de cassis (or black currant syrup), lemon juice and sugar, stirring until sugar has dissolved. Add remaining berries and stir gently to coat with sauce.


TO ASSEMBLE DESSERTS:
Place cookie cups on individual plates. Fill each with a scoop of ice cream (or sorbet), spoon on compote and garnish with lemon thyme sprigs.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   6 servings
Calories: 217
Fat. Total: 6g
Protein: 4g
Carbohydrates, Total: 38g
Fat, Saturated: 2g
Fiber: 4g
Cholesterol: 14mg
Sodium: 68mg
% Cal. from Fat: 25%
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