Try this Sorbet in Cookie Tulips recipe, or contribute your own.
Suggest a better descriptionPour 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 350F. 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.
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Serving Size: 1 Serving (310g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 524 | ||
Calories from Fat: 138 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 16.4mg | 5 % | |
Sodium 163.6mg | 6 % | |
Potassium 173.5mg | 5 % | |
Total Carbohydrate 100g | 29 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 98.2g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 524
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