Gerri Posted this awsome recipe and I could not resist putting it in this catagory. Pizzelli's are wonderful with ice cream, and ice cream style desserts!
Gerri Comment by Gerri
No one will guess these are low carb. 7 carbs for the entire recipe! I brought a pile to a friend, a picky foodie friend, & she raved. They melt in your mouth & are so pretty. The raw cookie dough is good, too:)
Recipe is from DarDream's blog.
Recipe below is using a larger pizzelle maker than I have. I get 30+ using the smaller shaped griddle. The combo of Splenda & erythritol is awesome. No artificial after-taste when they're used together. Erythritol is expensive, but only a small amount is needed. It's 70% as sweet as sugar, Sift it with a strainer before using because it tends to clump in the package, or grind to powder in a coffee grinder (takes 2 secs).
Pizzelle maker I have http://www.amazon.com/Cucina-Pro-Pizzelle-Baker/dp/B00387DCUM/ref=s... They also have one that makes larger pizzelle that can be rolled around a dowel, that comes with it, to make cones that can be stuffed all kinds of delish fillings.
Without a pizzelle maker, I'm sure they can be rolled thin between waxed paper & baked on a baking sheet with parchment paper.
PIZZELLE-- makes 16-30, 7 carbs entire recipe
1/2 cup salted butter, melted
1 large egg
1 tablespoon Fiberfit liquid Splenda (ordered from www.netrition.com, very concentrated a bottle lasts a long time)
2 teaspoons vanilla
1/3 cup powdered erythritol (ordered from netrition.com)
3/4 cup vanilla whey isolate protein powder (if you don't have vanilla flavored, add more vanilla extract)
3/4 cup almond meal
1/4 cup WPI 5000 (wheat isolate protein ordered from netrition.com)
1/4 teaspoon salt
Preheat the pizzelle baker. Oil it lightly for the first batch only . I use the butter leftover in the pot from melting the 1/2 cup.
Whisk the egg into the melted butter.
Whisk in the Fiberfit.
Whisk in the vanilla.
Whisk in the erythritol.
With a spoon, stir in whey protein, almond meal, WPI & salt.
Let the dough sit for a few minutes to firm up a little. It should be a dough, not a batter.
Roll into balls about 1" or slightly smaller depending on the size of the pizzelle maker.
Put a ball in the center of each pizzelle form in the baker.
Close the lid, lock it, and check the pizzelle after about 20-30 seconds. These cook very quickly; you want them golden, not dark brown.
With a spatula, remove the pizzelle gently to a wire rack to cool. If desired, roll the pizzelle into a cone or cylinder shape or push down into an oiled bowl for a bowl shape. The pizzelle will be soft at first, but will get crisper the longer they cool.