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 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|
|Calories from Fat: 138 (26%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 524
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