| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Regional, Salads | 6 | Servings | |
INGREDIENTS
| Various fresh fruit | ||
| 1/4 | c | Butter or margarine |
| 1/2 | c | Sugar |
| 7 | T | All-purpose flour |
| 1 | t | Vanilla |
| 2 | Large egg whites | |
| 3 | c | Guava nectar |
| 2/3 | c | Light corn syrup |
| 1/4 | c | Lime juice |
| 3 | c | Fresh pineapple, peeled/cored |
| 1/3 | c | Light corn syrup |
| 1/4 | c | Lemon juice |
| 4 | Medium-size mangoes | |
| 2/3 | c | Light corn syrup |
| 1/2 | c | Lemon juice |
INSTRUCTIONS
Pour guava, pineapple, or mango sorbet mixture into an ice cream maker. Freeze as manufacturer directs. Use, or freeze airtight up to 1 week. Maker 4 1/2 to 5 cups. Scoop into cookies; add fruit. *** COOKIE TULIPS *** 1. In a bowl, beat butter and sugar until smooth. Mix in flour, vanilla, and egg whites until smooth. 2. Bake 2 cookies at a time. Butter a 12x15" baking sheet. With fingertip, draw a 7" wide circle on 1 corner of sheet; repeat in opposite corner. In each circle, spread 3 tablespoons batter to fill evenly. 3. Bake in a 350'F. oven until golden, 9-10 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. Makes 6. *** 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 522
Calories From Fat: 71
Total Fat: 8.1g
Cholesterol: 1.1mg
Sodium: 146.8mg
Potassium: 123.2mg
Carbohydrates: 118.2g
Fiber: 1.6g
Sugar: 58.6g
Protein: 2.4g