Sugary Dessert Shells Recipe

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

Sugary Dessert Shells Recipe

Be the first to add a review
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 (no substitutes), 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 mixing bowl, beat egg whites until foamy. Add sugar and beat until smooth. Beat in the butter and vanilla. Beat in flour. 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.

  • 2 egg whites
  • 1/2 cup sugar
  • 1/4 cup butter (no substitutes), 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 mixing bowl, beat egg whites until foamy. Add sugar and beat until smooth. Beat in the butter and vanilla. Beat in flour. Spoon 2 tablespoons of batter over each parchment paper circle; spread with the back of a spoon to cover circle.
  2. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSugary Dessert Shells

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review