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“When visiting a friend, I helped organize her recipe collection into scrapbooks,” recalls Theresa Myslicki of North Fort Myers, Florida. “When I found this recipe, I asked to copy it. I served the elegant dessert at my bridge club luncheon to oohs and aahs.” TIP: Fill these five-ingredient cookie cups with any flavor of ice cream, frozen yogurt or sorbet.
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1 cookie fruit basket (calculated without ice cream or berries) equals 100 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 49 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Cookie Fruit Baskets in Simple & Delicious May/June 2006, p15
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Reviewed on Jun. 02, 2011 by zimms4golf
Excellant!! Planning on serving at my next dinner with guests. It is trul impressive and very tasty. Keep in mind to make sure there is 3" around each cookie or they run together. (still good to eat however!)
Reviewed on Jun. 02, 2011 by khoekstra@hotmail.com
Outstanding. Guests ooohed, aahed, & yummed. Baked only 2 at a time for the 8 min. 1st couple, I used larger custard cups which didn't work at all; "cups" were cookies. We still used them & they still tasted delicious, just weren't baskets, so not as attractive.
Reviewed on May. 30, 2011 by marbuc
It's late afternoon and I've just tried to make them for a luncheon tomorrow. Big mistake. They separated & spread all over, and I tried to get them back into 12 cookies. I did get them draped over my cups, but they still look raw and the butter is oozing at the bottom. Sending DH out to buy some Peppridge Farm Assorted Cookies to serve with the fruit & ice cream!
Reviewed on May. 30, 2011 by sharonmswanson
This tasted great, but after two frustrating batches, they still did not look right and most were soft and flexible.
Reviewed on May. 29, 2011 by keiko123
This is really good and tasted quite yummy, but I had the same problem as another person comments on. I added 6 separate spoonfuls to my baking sheet, but it all ran together in one big square. So once I removed it from the oven I had to quickly try separating them back into 6 sections. After a minute or so I was able to drape them over the cups, but they turned out great! But just a little more effort.It could be because of the fact I mixed the flour and nuts together but should of folded the nuts in last? I will try it again and maybe boil the mixture a couple of minutes.
This is really good and tasted quite yummy, but I had the same problem as another person comments on. I added 6 separate spoonfuls to my baking sheet, but it all ran together in one big square. So once I removed it from the oven I had to quickly try separating them back into 6 sections. After a minute or so I was able to drape them over the cups, but they turned out great! But just a little more effort.
It could be because of the fact I mixed the flour and nuts together but should of folded the nuts in last? I will try it again and maybe boil the mixture a couple of minutes.
Reviewed on May. 27, 2011 by MariaS.
Easy, elegant looking and quick. My guests thought I fussed for hours to make dessert. Next time I'll add the chocolate bottom. Thanks for the great idea.
Reviewed on May. 26, 2011 by asnunez
My husband takes a medication that reacts really bad when he eats nuts, so, when we need a substitute for nuts, we use roasted unsalted soy nuts. Hope this helps you out with this recipe.
Reviewed on May. 26, 2011 by nuhawthorne
Easy for an elegant dessert. I dipped the bottoms in melted chocolate which made it sit more level on a plate and helped contain the ice cream as it melted. Just melt chocolate chips and put in the fridge to let the chocolate harden.
Reviewed on May. 26, 2011 by foodist
Easy and delicious. A good substitute for nuts is Grape Nuts (the cereal). Provides that bit of crunch people like and it's healthy.
Reviewed on May. 26, 2011 by allison822
Can you recommend a substitute for the pecans? We have nut allergies in our house.
Reviewed on Aug. 31, 2009 by nancy59
Can someone tell me for how long do I have to boil the mixture? I followed the instructions, and the "cookies" were very soft so I could not draped them over the inverted molds, they were too soft, the result was like very soft caramels (tasted very good) but were impossible to invert them, they were too soft. Please advise.
Reviewed on Aug. 20, 2009 by boringtealady
Can these be frozen ahead to have them on hand when you need a special dessert quik?boringtealady
Can these be frozen ahead to have them on hand when you need a special dessert quik?
boringtealady
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