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Ingredients

• Ingredients:
• Tulipe Cookie:
• 1/3 cup shelled hazelnuts ( Filberts ) or almonds
• ¼ cup margarine or butter
• 2 egg whites
• ½ cup sugar
• ½ tsp. salt
• ¼ tsp. rum extract
• 1/3 cup all-purpose flour
• Raspberry Sauce:
• 2 pkg ( 12-oz size ) frozen unsweetened raspberries, thawed
• ½ cup sugar
• 1 ½ quarts Light vanilla ice cream or low-fat frozen yogurt, slightly softened
• ½ pint fresh raspberries
• mint leaves for garnish ( Optional )

Description

This Hazelnut Tulipe Curl Is Filled With Ice Cream Or Frozen Yogurt With Raspberries And Rasberrie Juice. This Is Adapted From McCall's Cooking School From 1992 Along With The Photos.

Group Recipes