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Sorbet in Cookie Tulips

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

10 min

Ready

30 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 x mixed fresh fruit
*
Cookie tulips
¼ cup butter
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½ cup sugar
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7 tablespoons all-purpose flour
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1 teaspoon vanilla extract
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2 large egg whites
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Guava sorbet mixture
3 cups guavas
nectar
*
cup light corn syrup
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¼ cup lime juice
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Pineapple sorbet mixture
3 cups pineapple
peeled, cored
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cup light corn syrup
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¼ cup lemon juice
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Mango sorbet mixture
4 medium mangos
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cup light corn syrup
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½ cup lemon juice
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Ingredients

Amount Measure Ingredient Features
1 x mixed fresh fruit
*
Cookie tulips
59 ml butter
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118 ml sugar
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105 ml all-purpose flour
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5 ml vanilla extract
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2 large egg whites
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Guava sorbet mixture
7.1E+2 ml guavas
nectar
*
158 ml light corn syrup
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59 ml lime juice
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Pineapple sorbet mixture
7.1E+2 ml pineapple
peeled, cored
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79 ml light corn syrup
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59 ml lemon juice
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Mango sorbet mixture
4 medium mangos
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158 ml light corn syrup
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118 ml lemon juice
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Directions

Pour guava, pineapple, or mango sorbet mixture into an ice cream maker.

Freeze as manufacturer directs.

Use, or freeze airtight up to 1 week.

Makes 4½ to 5 cups.

Scoop into cookies; add fruit.

COOKIE TULIPS In a bowl, beat butter and sugar until smooth. Mix in flour, vanilla, and egg whites until smooth. Bake 2 cookies at a time. Butter a 12x15 inch baking sheet. With fingertip, draw a 7 inch wide circle on 1 corner of sheet; repeat in opposite corner. In each circle, spread 3 tablespoons batter to fill evenly. Bake in a 350'F oven until golden, 9 to 10 minutes. At once, lift cookies, 1 at a time, with wide spatula and drape each over a clean 1 pound food can; gently pinch cookie sides to form a fluted cup. Repeat to make remaining cookies. If made ahead, store ahead up to 1 day. GUAVA SORBET MIXTURE Mix guava nectar, corn syrup, and lime juice. PINEAPPLE SORBET MIXTURE In a blender or food processor, whirl pineapple chunks, corn syrup, and lemon juice until smooth. MANGO SORBET MIXTURE Peel, pit, and cut mangoes to make 3 cups chunks. In a blender or food processor, whirl fruit with corn syrup and lemon juice until smooth.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 182g (6.4 oz)
Amount per Serving
Calories 45016% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 132mg 6%
Total Carbohydrate 33g 33%
Dietary Fiber 0g 2%
Sugars g
Protein 5g
Vitamin A 5% Vitamin C 28%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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