Cookie Fruit Baskets Recipe

Cookie Fruit Baskets Recipe photo by Taste of Home

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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

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Cookie Fruit Baskets Recipe

Prep: 15 min. Bake: 10 min./batch + cooling

Yield: 12 Servings

15 10 25

Ingredients

1/4 cup butter
1/4 cup packed brown sugar
1/4 cup light corn syrup
3-1/2 tablespoons all-purpose flour
1/2 cup ground pecans
1/2 teaspoon vanilla extract
Vanilla ice cream and fresh berries

Directions

In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in flour. Fold in pecans and vanilla.
Drop by tablespoonfuls 3 in. apart onto parchment paper-lined baking sheets. Bake at 325° for 8-10 minutes or until golden brown.
Cool for 30-60 seconds; peel cookies off paper. Immediately drape over inverted 6-oz. custard cups; cool completely. Scoop ice cream into baskets; top with berries. Yield: 12 servings.

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