INGREDIENTS

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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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”

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