"Zywicki" > wrote in message
ups.com...
>
> I'm pretty sure that's the recipe, albeit with sugar in place of
> artificial sweetener. Sometimes chocolate bits or glaceed fruit bits
> are added.
>
> Can you think of a low carb or low fat crunchy cookie you like? Maybe
> that could be formed into a shell.
>
> You can make a pretty good crunchy substrate by baking a wonton skin.
> Are these acceptable? You could bake these either in sheets (to make a
> canolipolean) or on a form to make a tube shaped shell.
>
> Greg Zywicki
>

You've got some good ideas, Greg, and they're worth a shot - thanks! I also
wonder if phyllo dough might work with something like this. I haven't
worked with phyllo, so I can't even hazard an educated guess here.

Karen