Berry Ice Milk in Almond Tuiles

Cooking Light
Tuile (pronounced tweel) is French for these thin, crisp cookies. They're placed inside custard cups while warm to form "baskets."
6 servings


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1/4 cup all-purpose flour
1/4 cup sugar
3 tablespoons finely chopped almonds
2 tablespoons margarine, melted
1/4 teaspoon almond extract
2 egg whites
Vegetable cooking spray
1/2 cup blueberries
1/2 cup raspberries


Combine flour, sugar, chopped almonds, margarine, almond extract, and egg whites in a bowl, and beat at medium speed of a mixer 1 minute or until well-blended.

Coat 2 large baking sheets with cooking spray; using your finger, trace 3 (5-inch) circles on each baking sheet. Divide the batter evenly among circles, spreading batter to edges of each circle.

Bake at 375° for 6 minutes or until the edges are browned. Immediately remove the cookies from pans, and place each cookie inside a 10-ounce custard cup coated with cooking spray. Let the cookies cool.

To serve, scoop 1/2 cup Berry Ice Milk into each cookie basket; top each with berries. Serve immediately.

Created date

May 2004

Nutritional Information

Calories 199
Caloriesfromfat 30 %
Fat 6.7 g
Satfat 1.2 g
Monofat 3.2 g
Polyfat 1.8 g
Protein 5.7 g
Carbohydrate 30.7 g
Fiber 2 g
Cholesterol 2 mg
Iron 0.8 mg
Sodium 106 mg
Calcium 98 mg