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. Source: EatingWell Magazine, Summer 2003

Patsy Jamieson
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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; total fat 6.6g 10% DV; saturated fat 2.5g; cholesterol 15mg 5% DV; sodium 72mg 3% DV; potassium 202mg 6% DV; carbohydrates 41.6g 13% DV; fiber 3.6g 14% DV; sugar 28g; protein 4.9g 10% DV; exchange other carbs 3; vitamin a iu 327IU; vitamin c 15mg; folate 15mcg; calcium 80mg; iron 1mg; magnesium 18mg; thiaminmg.