� teaspoon canola oil
1/3 cup sugar
2 tablespoons water
1 pint low-fat or nonfat coffee frozen yogurt
Crystallized Mint Leaves or Rose Petals (see link)
1. Lightly oil the outside of four small ovenproof glass bowls (6-ounce capacity), and place them upside down 3 to 4 inches apart on a cookie sheet lined with parchment paper.
2. Place the sugar and water in a small to medium saucepan of unlined copper or stainless steel. Stir just enough to combine them, bring the mixture to a boil over medium heat, and continue boiling until it turns a deep caramel color. Immediately dip the base of the saucepan into a bowl of cool water, and hold it there for 4 to 5 seconds to stop the cooking of the caramel.
3. Stir the caramel with a metal spoon; it should thicken. When it is the consistency of thick syrup, spoon out about a teaspoon and drizzle it around the sides and across the bottom of one of the inverted bowls, letting it fall about 1 inch beyond the bowl all around. Repeat with the remaining caramel syrup, drizzling it over and around the remaining bowls in a net or grid pattern that is structurally sound.
4. Let the bowls sit for about 5 minutes, until the caramel hardens, then lift the caramel cups off. Place the cups upside down on a cutting board. Heat the blade of a sharp knife by holding it in the flame of a gas burner or laying it across the coils of an electric stove, and trim off any large threads of caramel extending beyond the edges of the cups. The cups can sit at room temperature for a few hours before serving.
Jacques Pepin notes that the cups will keep in dry weather for up to a week, but they will become sticky within a few hours if exposed to humidity.