Raspberry filled cookie cups

6 Servings

Ingredients

Quantity Ingredient
-Coconut-Almond Cookie Cups-
1 tablespoon Butter, softened
1 tablespoon Flour
1 Egg white
¼ cup Sugar
1 tablespoon Flour
Pinch of salt
3 tablespoons Butter-melted and cooled
⅓ cup Almonds, sliced
¼ cup Sweetened coconut, shredded Raspberries and Ricotta--
½ cup Ricotta cheese, part skim
3 tablespoons Plain or vanilla lowfat
Yogurt
3 tablespoons Raspberry jam
⅛ teaspoon Vanilla extract
6 ounces Raspberries, rinsed

Directions

Preheat oven to 325-degrees. Butter two large baking sheets with 1 T. butter and dust with 1 T. flour. (Or use a non-stick pan and omit buttering & flouring). Beat egg white well with whisk until foamy. Add sugar, beat until sugar is almost dissolved (peaks will not form). Blend in flour and salt, then butter, almonds and coconut.

Mix well. With tablespoon, drop batter onto baking sheets to form 6 round cookies, leaving at least 4 inches between each cookie. Use back of spoon and spread until diameter is about 4-5 inches (will spread as it bakes). Bake at 325-degrees until completely browned, about 15 to 18 minutes. Immediately remove baking sheet from oven.

With spatula, carefully lift cookie and invert over upside down coffee or tea cup, let cool completely.

Can be stored up to 3 days in airtight container. To serve, arrange on dessert plates and fill with raspberries and ricotta (recipe follows) and garnish with whole berries.

Raspberries and ricotta: Mix all ingredients except for raspberries in a food processor or blender. Process or blend until smooth. Stir in raspberries until lightly crushed. Cover and refrigerate. Garnish with fresh raspberries.

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