Fiji Fruit Baskets
By Chef Graham Kerr




Ingredients

Fruit Salad
1/2 Pineapple peeled cored and cut into 1/2 inch dice
2 Banana peeled and cut into 1/2 inch dice
1 Organic Mango peeled seeded and cut into 1/2 inch dice
1 teaspoon Organic Limes Zest finely grated
1 1/2 cups Tonic Water

Cookie Cups
1/4 cup Packed Brown Sugar
1/4 cup Dark Corn Syrup
2 teaspoon Unsulfered Molasses
2 tablespoons Butter
2 tablespoons Light Olive Oil
1/4 cup Unsweetened Apple Juice
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cinnamon
2/3 cup Sifted All Purpose Flour

Cream Filling
1 1/4 cups Low-Fat Vanilla Yogurt

Directions

To Prepare the Salad
Combine the diced pineapple, bananas, and mango in a glass bowl. Sprinkle with the lime zest and cover with tonic water. Refrigerate until you are ready to use, but no longer than overnight.

To Prepare the Cookie Cups
Preheat the oven to 400 degrees.

Coat three or four cookie sheets with cooking spray. Set out four to six small juice glasses, large spice jars, or other cylindrical objects about 1 3/4 inch in diameter and at least 3 inches tall. You will use these to shape the warm cookies. (You don't really need all six because you can only bake two cookies at a time and they cool quite quickly.)

In a large saucepan, combine the sugar, corn syrup, molasses, butter, oil, apple juice, ginger, and cinnamon. Bring to a boil over medium-high heat, stirring constantly, and boil vigorously for 1 minute. Remove from the heat and stir in the flour with a wire whisk. Beat until smooth.

Drop 1 tablespoon of the batter in a puddle on each half of a greased cookie sheet. (You will only be able to cook two cookies per sheet.) Using the back of a spoon, spread the batter into two smooth, thin circles 5 1/4 inch in diameter. Make sure there is a plenty of space between circles.

Bake for 7-8 minutes, or until the cookies are a dark golden brown. Watch carefully as they will burn easily. (I set my timer for 5 minutes and add time depending on their color.)

Set the baking sheet on a wire rack and allow the wafers to cool for about 2 minutes.

Use a metal spatula to loosen and lift the wafers and drape them atop the inverted glasses. This is the tricky part. If the wafers are too hot, they will tear. If they are too cool, they won't form into cups. As you start loosening around the edges, you will be able to tell if they are ready. If they get too cool, you can reheat them in the oven.

There is enough batter to make at least 10 cups, so you can do a little experimenting. As the cookies firm (this will happen very quickly), set them on a wire rack to cool completely. If the batter should get too thick to work easily, just rewarm it on the stove.

When completely cool, the cups can be carefully stored in an airtight container where they will keep up to a week.

To Serve
Drain the fruit in a colander and discard the juice (or drink it). Stir the yogurt with a spoon to liquefy it and spoon about 2 tablespoons into each cookie cup. Divide the fruit among the cups and top with a dollop of yogurt.


Servings: 6