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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.
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
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper. Coat parchment with cooking spray.

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).

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.

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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