Sugary Dessert Shells Recipe

Sugary Dessert Shells Recipe
Sugary Dessert Shells Recipe photo by Taste of Home
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Sugary Dessert Shells Recipe

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—Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 egg whites
  • 1/2 cup sugar
  • 1/4 cup butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • Pudding, mousse or ice cream
  • Fresh fruit

Directions

Line a baking sheet with parchment paper. Draw two 6-in. circles on paper; set aside. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in the butter and vanilla. Gradually beat in flour until smooth.
Spoon 2 tablespoons of batter over each parchment paper circle; spread with the back of a spoon to cover circle. Bake at 350° for 8-9 minutes or until edges are lightly browned.
Remove from the paper with a metal spatula and immediately place each over an inverted 6-oz. custard cup or small bowl; shape around cup. Repeat with remaining batter to make six more shells (parchment paper can be reused). Fill with pudding and fruit. Yield: 8 servings.
Originally published as Sugary Dessert Shells in Country Woman May/June 2003, p45

Nutritional Facts

1 each: 132 calories, 6g fat (4g saturated fat), 15mg cholesterol, 72mg sodium, 19g carbohydrate (12g sugars, 0 fiber), 2g protein.

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  • 2 egg whites
  • 1/2 cup sugar
  • 1/4 cup butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • Pudding, mousse or ice cream
  • Fresh fruit
  1. Line a baking sheet with parchment paper. Draw two 6-in. circles on paper; set aside. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in the butter and vanilla. Gradually beat in flour until smooth.
  2. Spoon 2 tablespoons of batter over each parchment paper circle; spread with the back of a spoon to cover circle. Bake at 350° for 8-9 minutes or until edges are lightly browned.
  3. Remove from the paper with a metal spatula and immediately place each over an inverted 6-oz. custard cup or small bowl; shape around cup. Repeat with remaining batter to make six more shells (parchment paper can be reused). Fill with pudding and fruit. Yield: 8 servings.
Originally published as Sugary Dessert Shells in Country Woman May/June 2003, p45

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