Tuiles:

1	tablespoon (12.5 g) reduced-fat margarine

1	tablespoon (15 ml) canola oil

1	large egg white

1/4	teaspoon (1.25 ml) orange extract

1	teaspoon (5 ml) grated orange zest

3	tablespoons (27 g) unbleached all-purpose flour

3	tablespoons (27 g) confectioners' sugar

butter-flavored cooking spray

Mixed Winter Fruits:

1	apple, cored and sliced

1	Bosc pear, cored and sliced

1	navel orange, peeled, sections removed

1/2	cup frozen raspberries (no sugar added)

juice from 1/2 lemon

2	kiwi fruit, peeled and sliced into 8 pieces

8	small bunches of seedless grapes

fresh mint

1. Preheat oven to 375°F (190°C). Lightly spray a cookie sheet with cooking spray.
2. In a small bowl, whisk together everything except the cooking spray until smooth.
3. Drop batter 1 tablespoon (15 ml) at a time onto the prepared cookie sheet, at least 3 inches (8 cm) apart (you will get 4 on the cookie sheet). Using the back of a spoon dipped in cold water spread each mound into a 5-inch (13 cm) circle. Bake until golden brown, 6 to 8 minutes.
4. Using a spatula, remove the tuiles one at time, immediately draping each one over an inverted custard cup, molding the tuile to the bottom and sides so that it takes on the shape of the cup. Allow the tuiles to cool on the cup. Remove the cooled tuiles very carefully.
5. Repeat, with remaining batter. If tuiles are made ahead, store cool cookies in an airtight tin at room temperature for up to 1 week.
6. Combine the apple, pear, orange, and raspberries in a bowl. Sprinkle with lemon juice.
7. To serve, place a tuile on a dessert plate and fill with the mixed fruit. Arrange the kiwi and grapes on the top and decorate with mint.