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Lacy Cookie Cups -- e-w

Source of Recipe

Dessert du Jour - e-mail
Lacy Cookie Cups
Yield: 6 servings.

1/2 cup powdered sugar
1/4 cup (1/2 stick) butter -- softened*
1/2 teaspoon vanilla
2 egg whites
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 cups mixed fresh strawberries and raspberries
1/3 cup raspberry jam -- melted

Heat oven to 400F. Generously grease cookie sheet. Beat powdered sugar, butter and vanilla in medium bowl on medium speed until well blended. Beat in egg whites on low speed until mixture is well blended but not foamy. Fold in flour and cinnamon.

Drop dough by about 1 1/2 tablespoonfuls 6 inches apart onto cookie sheet. Flatten into 5-inch rounds using back of spoon dipped into cold water.

Bake 5 to 6 minutes or until golden brown. Let stand 30 seconds or until firm; remove from cookie sheet. Immediately shape each cookie over inverted 6-ounce custard cup. Cool completely.

Fill each cookie cup with about 1/3 cup berries. Drizzle with jam.

**Lower saturated fat and cholesterol by using stick margarine rather than butter

Per Serving: 190 Calories; 8g Fat (36.3% calories from fat); 2g Protein; 29g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 104mg Sodium. +++EXC: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1-1/2 Other Carbohydrates. +++WWP:4