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Berry Ice Milk in Almond Tuiles

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

Ingredients

  • 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
  • 3 cups Berry Ice Milk
  • 1/2 cup blueberries
  • 1/2 cup raspberries

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

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