Ingredients

Cookie Cups with Lemon Thyme-Scented Berry Compote

• 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

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

Description

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