Ingredients

For the Cookie Cups: 6 tablespoons  all-purpose flour 1/2 teaspoon  ground cinnamon Pinch of  salt 2   large egg whites 1/3 cup  sugar 1 tablespoon  butter, melted 1 tablespoon  canola oil 1/4 teaspoon  vanilla extract For the Compote: 4 teaspoons  fresh lemon thyme leaves 3 cups  mixed fresh berries (raspberries, blueberries, blackberries) 2 tablespoons  creme de cassis or black currant syrup 1 tablespoon  fresh lemon juice 1 tablespoon  sugar 1 1/2 cups  reduced-fat vanilla ice cream, lemon sorbet or raspberry sorbet, slightly softened before serving Lemon thyme sprigs for garnish Tip: The cookies are pliable only while hot, so work quickly. Have a wide metal spatula and two 12-ounce custard cups (or similar bowls) ready before baking.

Description

Cookie Cups With Lemon Thyme-Scented Berry Compote, Recipe

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