Various fresh fruit
-------------------------------COOKIE TULIPS-------------------------------
    1/4 c  Butter or margarine

    1/2 c  Sugar

      7 tb All-purpose flour

      1 ts Vanilla

      2    Large egg whites

----------------------------GUAVA SORBET MIXTURE----------------------------
      3 c  Guava nectar

    2/3 c  Light corn syrup

    1/4 c  Lime juice

--------------------------PINEAPPLE SORBET MIXTURE--------------------------
      3 c  Fresh pineapple,peeled/cored

    1/3 c  Light corn syrup

    1/4 c  Lemon juice

----------------------------MANGO SORBET MIXTURE----------------------------
      4    Medium-size mangoes

    2/3 c  Light corn syrup

    1/2 c  Lemon juice

  Pour guava, pineapple, or mango sorbet mixture into an ice cream
  maker. Freeze as manufacturer directs. Use, or freeze airtight up to
  1 week. Maker 4 1/2 to 5 cups. Scoop into cookies; add fruit.

  
  *** COOKIE TULIPS ***
  1. In a bowl, beat butter and sugar until smooth. Mix in flour,

  vanilla, and egg whites until smooth.
  2. Bake 2 cookies at a time. Butter a 12x15" baking sheet. With

  fingertip, draw a 7" wide circle on 1 corner of sheet; repeat in
  opposite corner. In each circle, spread 3 tablespoons batter to fill
  evenly.
  3. Bake in a 350'F. oven until golden, 9-10 minutes. At once, lift

  cookies, 1 at a time, with wide spatula and drape each over a clean 1
  pound food can; gently pinch cookie sides to form a fluted cup.
  Repeat to make remaining cookies. If made ahead, store ahead up to 1
  day. Makes 6.
  
  *** GUAVA SORBET MIXTURE ***
  Mix guava nectar, corn syrup, and lime juice.
  
  *** PINEAPPLE SORBET MIXTURE ***
  In a blender or food processor, whirl pineapple chunks, corn syrup,
  and lemon juice until smooth.
  
  *** MANGO SORBET MIXTURE ***
  Peel, pit, and cut mangoes to make 3 cups chunks. In a blender or food
  processor, whirl fruit with corn syrup and lemon juice until smooth.