Cookie Cups with Lemon Thyme-Scented Berry Compote

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From: EatingWell Magazine Summer 2003

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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
  • 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

Preparation

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  1. Preheat oven to 325 °F. Line 2 baking sheets with parchment paper. Coat parchment with cooking spray.
  2. To prepare 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.
  3. 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.
  4. 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.)
  5. To prepare 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.
  6. 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.
  • Make Ahead Tip: The cookies will keep in an airtight container for up to 4 days. If cookies soften, crisp in a 325°F oven for about 5 minutes.
  • 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.

Nutrition information

  • Per serving: 244 calories; 7 g fat(3 g sat); 4 g fiber; 42 g carbohydrates; 5 g protein; 15 mcg folate; 15 mg cholesterol; 28 g sugars; g added sugars; 327 IU vitamin A; 15 mg vitamin C; 80 mg calcium; 1 mg iron; 72 mg sodium; 202 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 1 1/2 starch, 1 fruit, 1 fat

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