Recipe: Raspberry and Ricotta Filled Cookie Cups

Ingredients

Coconut-Almond Cookie Cups
1 T Butter, softened
1 T Flour
1 Egg white
1/4 c Sugar
1 T Flour
Pinch of salt
3 T Butter-melted and cooled
1/3 c Almonds, sliced
1/4 c Sweetened coconut, shredded
Raspberries and Ricotta
1/2 c Ricotta cheese, part skim
3 T Plain or vanilla lowfat Yogurt
3 T Raspberry jam
1/8 t Vanilla extract
6 oz Raspberries, rinsed
Directions
Preheat oven to 325 F. 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 F
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.
Yield:
6 Servings.