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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 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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