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.

Patsy Jamieson
Source: EatingWell Magazine, Summer 2003

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Recipe Summary

total:
1 hr 30 mins
Servings:
6
Nutrition Profile:
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Ingredients

Cookie cups
Compote

Directions

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

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  • 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.

  • 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.)

  • 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.

  • 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.

Tips

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 Facts

244 calories; protein 4.9g 10% DV; carbohydrates 41.6g 13% DV; dietary fiber 3.6g 14% DV; sugars 28.1g; fat 6.6g 10% DV; saturated fat 2.5g 13% DV; cholesterol 15.4mg 5% DV; vitamin a iu 326.8IU 7% DV; vitamin c 15.1mg 25% DV; folate 15.3mcg 4% DV; calcium 80.1mg 8% DV; iron 0.8mg 5% DV; magnesium 18.4mg 7% DV; potassium 202.3mg 6% DV; sodium 71.9mg 3% DV; thiamin 0.1mg 7% DV.