Tulip Cookie Cup Sundaes

Ingredients

1 bag / 600 g

Europe’s Best Country Strawberries

1/2 cup / 125 ml

orange juice

1/4 cup / 50 ml

granulated sugar

1 tsp / 5 ml

cornstarch

4 tsp / 20 ml

finely chopped tarragon (optional)

Tulip Cups:

1 cup / 250 ml

granulated sugar

2/3 cup / 150 ml

all-purpose flour (approx.)

1/2 cup / 125 ml

Naturegg Simply Egg Whites

6 tbsp / 90 ml

Mazola Canola Oil

2 tsp / 10 ml

vanilla extract

Frozen yogurt, any flavour

Directions

1. Strawberry Sauce: Combine the strawberries, orange juice, granulated sugar and cornstarch in a large saucepan. Place over medium heat and cook, stirring often for 25 to 30 minutes or until thickened and glossy. Reserve, tightly covered, in the refrigerator for up to 1 week. Makes 3 cups (750 mL).

2. Tulip Cups: Preheat the oven to 400 F (200 C). Spray a large baking sheet with Simplicity and dust with flour. Stir the sugar with the flour until combined. Stir in the egg whites, canola oil and vanilla until combined. (The batter will be thin but spreadable.)

3. Have at least four, tall upturned drinking glasses ready nearby. Spoon 2 tbsp (30 mL) of the batter onto the baking sheet and spread into a thin, even circle about 6-inches (15 cm) in diameter. Repeat. (This may take several batches depending on the size of the baking sheets.)

4. Bake, one sheet at a time, for about 7 to 8 minutes or until cookies are evenly browned but still soft. Quickly and carefully, remove each cookie from the sheet with a thin spatula and drape over the bottom of a drinking glass. (If cookies become too cool and brittle, return to the oven for 30 seconds.) Cool until set; transfer to a rack and cool completely. (Can be prepared up to 8 hours before using.) Fill each cup with frozen yogurt and drizzle with Strawberry Sauce to taste. Makes 12 servings.

Tips

1. If serving a smaller crowd, use the extra batter to make garnishing pieces for the cups.

2. Instead of tarragon, stir in 1 tbsp (15 mL) of mint.