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Old 04-28-2004, 03:22 PM   #1
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Pizzelle recipe?

I just got a waffle iron that does pizzelles (very thin cookie like thing). Does anyone have a low carb pizzelle recipe?
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Old 04-28-2004, 03:30 PM   #2
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* Exported from MasterCook *

Pizzelles

Recipe By : Galatea
Serving Size : 52

6 eggs
1/4 cup oil
1/4 cup butter
1/4 cup shortening
1 cup splenda, granular -- or liquid
1/2 cup maltitol -- or other sugar alcohol
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons flavoring of choice
1 1/2 cups almond flour
1/2 cup vanilla whey protein powder

Blend ingredients together, adding one at a time. Drop approximately a heaping tablespoon onto the center of each cookie section. Close lid and allow to cook for 45 seconds to 1 minute or until lightly brown. Cookies may be served flat, or rolled into a cylinder & served w/ whipped cream or filling. If rolling, cookies must be hot during rolling and held in shape till cool.

Per Serving (excluding maltitol and flavoring): 57 Calories; 5g Fat (79.1% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 46mg Sodium.
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Old 04-28-2004, 05:05 PM   #3
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This is the recipe I used.....and they were wonderful!
WPI Pizzelle
2 eggs
8 T coconut oil
1 tsp vanilla extract
50 g WPI
75 g whey
25 g almond flour
1 1/2 tsp baking powder
1 tsp xanthan gum
1/4-3/8 c water
1/2 c xylitol
1/8 tsp sucralose concentrate (equal to 1/2 c sweetness)
1 T cyclamate liquid (equal to 1/4 c sweetness
Sift dry ingred. Whisk wet ingred. and mix into dry. Drop by heaping tsp onto heated and oiled Pizzelle iron. Cook for approximaetly 30 seconds (or untill browned as desired). Remove and allow to cool fully. When cool, these cookies are crisp and sweet, just like the real thing. (I got 50 cookies, and figured less than 1 carb for 3)

Note: I made some subs to the original recipe, but this included those. The recipe as written called for 1/2 c Erythritol and 1 1/3 c other sweetener, suggesting you add less sweetener and taste. They were very, very good.
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Old 04-28-2004, 07:16 PM   #4
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Cool! Thanks! Where do you get the vanilla whey protein powder? Do the grocery stores carry it?

Bfranke, can you get your ingredients at a grocery store or will I need to order off of the internet?
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Old 04-29-2004, 04:29 AM   #5
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I like Designer whey protein powder, which can be found at most health food stores or GNC or Vitamin World. Some grocery stores with large natural food sections may carry it too.
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Old 04-29-2004, 05:34 AM   #6
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Ok, thanks! We have several GNC's around us.
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Old 04-29-2004, 10:33 AM   #7
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pizzelles

Would someone be willing to convert Bfranke's recipe to cups for us? TIA!
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Old 04-29-2004, 11:07 AM   #8
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The problem is that her measurements are in weight.

50 gram = 1.76 ounce

You'd have to weigh out 1 3/4 ounces then measure it to find out how much it is. There are many online conversion sites, which is how I got the number of ounces in 50g. You can't go directly from grams (weight) to cups (volume).
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Old 04-29-2004, 05:14 PM   #9
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Measuring this stuff by weight is so much easier than using the cup measure, and some things are more accurate that way.
But for rough figures, I figure 100 g of flour substitute to equal 1 cup. With WPI, it does not work out that way. 100 g equals approximately 2 cups.
So, the nearest measurement would be 1 c WPI, 3/4 c whey and 1/4 c almond flour/meal.
Hope this helps.
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Old 04-29-2004, 07:14 PM   #10
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Thanks! That helps a lot!
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Old 04-30-2004, 11:30 AM   #11
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Quote:
Originally posted by Pianomom2003
Ok, thanks! We have several GNC's around us.
Check the prices at Netrition. I found the Designer Whey to be about 10$ cheaper than any of the health food stores.
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Old 05-01-2004, 06:34 PM   #12
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Quote:
Originally posted by kdog41
Check the prices at Netrition. I found the Designer Whey to be about 10$ cheaper than any of the health food stores.

Ok, thanks!
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Old 05-02-2004, 04:42 PM   #13
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Here are a few more recipes that sound very good.

From Bonnie in Dallas:
Here is a sample of my Pizzelle recipes which use WPI
(wheat protein isolate). The "Bandito Bread" is a
Mexican Pizzelle which my husband LOVES to eat with
Mexican dips. I have included a Pizzelle that works
as a crouton and another as a saltine cracker. I have
included the Chocolate Pizzelle and the Classic
Pizzelle. The Classic Pizzelle is a low-carb version
of an Italian Pizzelle. We spread low-carb Chocolate
Twist on the top of the Classic Pizzelle. You could
also spread low-carb honey, jam, or eat it plain.
The Classic Pizzelle is usually rolled into a cone,
and filled with a sweet filling like a Cannoli
======================================
Pizzelles (Bandito Bread)

Ingredients:
1 can Eden Black Soy Beans
3/4 cup Egg Beaters (or 3 eggs)
3 tbsp Pinto Bean Seasoning
1 tsp salt
2 cups wheat protein isolate

Instructions:
Spray the Pizzelle Iron with Butter Pam, and preheat it.
Drain and rinse the Black Soy Beans.
Mash the Black Soy Beans, and place them in a large bowl.
Add the Egg Beaters; mix well.
Add the seasonings; mix well.
Add the wheat protein isolate in small amounts.
Blend well after each addition.
The batter will be very stiff.
Put 1 level tablespoon of batter on each side of the
Pizzelle Iron.
Close the cover and cook for about 1 minute.
Remove the pizzelles, and spray again with Butter Pam.
Repeat for the remaining dough.

Carbohydrate count:
1 can Eden Black Soy Beans - 3.5 net carbs
3 eggs - 3 carbs
2 cups wheat protein isolate - 2.50 net carbs
1 cup of wheat protein isolate has 1.65 carbs and 0.4
carbs of fiber

Notes:
This recipe will yield 20 pizzelles with approximately 0.5
carbs each. These pizzelles have a Mexican flavor, and are a little softer. You can tear off a piece and scoop up dip. The Pinto Bean Seasoning is very similar to Taco Seasoning. My husband named these "Bandito Bread".
========================================
Pizzelles (Buttermilk Herb)

Ingredients:
4 ounces cream cheese, softened
3/4 cup Egg Beaters (or 3 eggs)
1/4 cup buttermilk
3 tsp bulk Splenda
1 tsp salt
1/2 tsp baking powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp dried parsley flakes (or more)
2 1/2 cups wheat protein isolate

Instructions:
Spray the Pizzelle Iron with Butter Pam, and preheat it.
Warm the cream cheese in the microwave until soft.
Place the cream cheese in a large bowl.
Add the Egg Beaters and buttermilk; mix well.
Add the Splenda, salt, and baking powder; mix well.
Add the garlic, onion, and parsley; mix well.
Add the wheat protein isolate in small amounts.
Blend well after each addition.
The batter will be very stiff.
Put 1 level tablespoon of batter on each side of the
Pizzelle Iron.
Close the cover and cook for about 1 minute.
Remove the pizzelles, and spray again with Pam.
Repeat for the remaining dough.

Carbohydrate count:
4 ounces cream cheese - 8 carbs
3 eggs - 3 carbs
2 1/2 cups wheat protein isolate - 3.125 net carbs
1 cup of wheat protein isolate has 1.65 carbs and 0.4
carbs of fiber

This recipe will yield 20 pizzelles with approximately 0.75 carbs each. These pizzelles are a good substitute for croutons in salads.
========================================
Pizzelles (Buttermilk)

Ingredients:
4 ounces cream cheese, softened
3/4 cup Egg Beaters (or 3 eggs)
1/4 cup buttermilk
3 tsp bulk Splenda
1 tsp salt
1/2 tsp baking powder
2 1/2 cups wheat protein isolate

Instructions:
Spray the Pizzelle Iron with Butter Pam, and preheat it.
Warm the cream cheese in the microwave until soft.
Place the cream cheese in a large bowl.
Add the Egg Beaters and buttermilk; mix well.
Add the Splenda, salt, and baking powder; mix well.
Add the wheat protein isolate in small amounts.
Blend well after each addition.
The batter will be very stiff.
Put 1 level tablespoon of batter on each side of the
Pizzelle Iron.
Close the cover and cook for about 1 minute.
Remove the pizzelles, and spray again with Pam.
Repeat for the remaining dough.

Carbohydrate count:
4 ounces cream cheese - 8 carbs
3 eggs - 3 carbs
2 1/2 cups wheat protein isolate - 3.125 net carbs
1 cup of wheat protein isolate has 1.65 carbs and 0.4
carbs of fiber

This recipe will yield 20 pizzelles with approximately 0.75 carbs each. These pizzelles are a good substitute for saltine crackers.
========================================
Pizzelles (Cheese)

Ingredients:
3/4 cup Egg Beaters (or 3 eggs)
1 tbsp bulk Splenda
1 1/2 tsp cayenne pepper (to taste)
1 tsp salt
2 cups finely grated sharp cheddar cheese
2 cups wheat protein isolate

Instructions:
Spray the Pizzelle Iron with Butter Pam.
Preheat the Pizzelle Iron.
In a large bowl, mix the eggs, Splenda, cayenne, and salt; mix well.
Add the grated cheese; mix well.
You will have a sloppy cheese mixture.
Add the wheat protein isolate in small amounts.
Blend well after each addition.
The batter will be very stiff.
Put 1 level tablespoon of batter on each side of the
Pizzelle Iron.
Close the cover and cook for about 1 minute.
Remove the pizzelles, and spray again with Butter Pam.
Repeat for the remaining dough.

Carbohydrate count:
3 eggs - 3 carbs
2 cups grated cheese - depends on the brand used
2 cups wheat protein isolate - 2.5 net carbs
1 cup of wheat protein isolate has 1.65 carbs and 0.4
carbs of fiber

This recipe will yield 20 pizzelles.
=======================================
Pizzelles (Chocolate)

Ingredients:
3/4 cup Egg Beaters (or 3 eggs)
1/4 cup oil
1/2 cup HoneyTree Imitation Honey (Wal-Mart honey section)
2 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1 cup Splenda (or equivalent)
3/4 cup baking cocoa
2 1/2 cups wheat protein isolate

Instructions:
Spray the Pizzelle Iron with Butter Pam.
Preheat the Pizzelle Iron.
In a large bowl, mix the eggs, oil, honey, and vanilla;
mix well.
Add the baking powder, salt, and Splenda; mix well.
Add the baking cocoa, and mix well.
Add the wheat protein isolate in small amounts.
Blend well after each addition.
The batter will be very stiff.
Put 1 level tablespoon of batter on each side of the
Pizzelle Iron.
Close the cover and cook for about 1 minute.
Remove the pizzelles, and spray again with Pam.
Repeat for the remaining dough.

Carbohydrate count:
3 eggs - 3 carbs
1 cups Splenda - 24 carbs
2 1/2 cups wheat protein isolate - 3.125 net carbs
1 cup of wheat protein isolate has 1.65 carbs and 0.4
carbs of fiber

This recipe will yield 30 pizzelles with approximately 1 carb each. You could save 24 carbs by using liquid Spenda instead of bulk Splenda.
=======================================
Pizzelles (Classic)

Ingredients:
3/4 cup Egg Beaters (or 3 eggs)
1 cup Splenda (or equivalent)
1/2 cup oil
1 1/2 tsp vanilla extract
1/2 tsp anise extract
1 tsp baking powder
1/4 tsp salt (optional)
2 1/4 cups wheat protein isolate

Instructions:
Spray the Pizzelle Iron with Butter Pam; preheat the
Pizzelle Iron.
Beat the eggs and Splenda.
Add the oil, vanilla, and anise extract; mix well.
Add the baking powder and salt; mix well.
Add the wheat protein isolate in small amounts to the
liquid mixture.
Blend well after each addition.
Put 1 level tablespoon of batter on each side of the
Pizzelle Iron.
Close the cover and cook for about 1 minute.
Remove the pizzelles, and spray again with Pam.
Repeat for the remaining dough.

Carbohydrate count:
3 eggs - 3 carbs
1 cup Splenda - 24 carbs
2 1/4 cups wheat protein isolate - 2.8 net carbs
1 cup of wheat protein isolate has 1.65 carbs and 0.4
carbs of fiber

This recipe will yield 24-30 pizzelles with approximately 1 carb each. You could save 24 carbs by using liquid Spenda instead of bulk Splenda. These pizzelles have a very delicate flavor and are quite filling.
*********************
From Kathryn the Teawife
Pizzelles (Cheesey)

Ingredients:
3 ounces cream cheese, softened
3 ounces (3/4 cup) finely shredded, sharp cheddar cheese
1/4 cup "flour" (your choice)
2 eggs (or 1/2 cup Egg Beaters)
1/2 tsp salt
1 tsp cayenne pepper

Instructions:
Spray the Pizzelle Iron with Pam.
Preheat the Pizzelle Iron.
Mix all the dry ingredients together.
Add the other ingredients, and mix well.
Put 1 level tablespoon of batter on each side of the
Pizzelle Iron.
Close the cover and cook for about 1 minute.
Repeat for the remaining dough.

Carbohydrate count:
2 eggs - 2 carbs
3 ounces cream cheese - 3 carbs
3/4 cup grated cheese - 3 carbs
1/4 cup "flour" - depends on which "flour" you used

Notes:
These Pizzelles are very thin (sheet-of-paper thin), and
very crunchy. They remind me of Cheese Nips. Don't cook the batter too long or you will burn the cheese. These make a great crunchy snack, and could be flavored any way you wish - cinnamon-"sugar", garlic, etc. You can vary the spice to get different flavors. I used the Atkins Country White Bread Mix as my "flour" -- it was a leftover.

I also made "Fritos" using a cornbread mix. The Atkins Cornbread Mix contains Splenda, and the resulting "Frito" was too sweet. I also believe you could make a "potato chip" using Ketatoes or other potato replacements.
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Old 05-02-2004, 04:54 PM   #14
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Thanks for the additional recipes

I just copied these. When I get time I will try some.
The only problem with Pizzelle is that they are so darn time consuming to make. Guess I will just have to make several different kinds when I get the time.
Anyone know if they will freeze? Seems they should if wrapped well.
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Old 05-02-2004, 05:40 PM   #15
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Wow! These sound SO good! Thanks! Since I have to go out & buy some ingredients before I can try some of these, I've never tried to freeze any. But in the little booklet that came with my pizzelle book says:
"Pizzelle can be frozen. Stack in small bundles with a sheet of paper towel between each cookie, wrap in plastic wrap, then place in a re-sealable food storage bag and squeeze out excess air."

Some other things it said in the booklet were:

"If pizzelle become soft, arrange them in a single layer on a cookie sheet, place in a 300 deg. F oven for 3-5 min."
"Many Pizzelle batters may be prepared ahead, covered tightly & stored in the refrigerater for up to 24 hrs. before baking pizzelle. Remove batter from refrigerator about 30 min. before baking."
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Old 05-02-2004, 06:08 PM   #16
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If anyone has more recipies that don't call for wheat protein isolate, would you share them please? That's an ingredient I always intend to get, but haven't yet.

By the way, the pizzelles are good made into a cone and filled with yocheese flavored with DaVinci.
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Old 12-01-2008, 05:06 AM   #17
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Pizzelles freeze extremely well! I do it every year!
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Old 12-01-2008, 05:12 AM   #18
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Whoa Nelly ~ thanks for bumping this thread........I have a brand new pizzelle iron too and this is a real tradition in our house during the holidays.
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Old 12-01-2008, 06:55 AM   #19
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I have made great pizelles using the oopsie recipe. Fed them to my hc daughter and lc husband, and they loved them. I sprinkled them with powdered erythritol. They are crispy right out of the press, but soften up afterwards. One recipe makes about 30 pizelles. We were able to p[olish them off before they could soften.
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Old 01-17-2013, 02:41 PM   #20
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they freeze very well especially with small pcs of paper towels between them and in a plastic container with a snap lid....
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Old 01-18-2013, 07:02 PM   #21
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HELP Pizzelle

Quote:
Originally Posted by JazzyV View Post
* Exported from MasterCook *
Pizzelles
6 eggs
1/4 cup oil
1/4 cup butter
1/4 cup shortening
1 cup splenda, granular -- or liquid
1/2 cup maltitol -- or other sugar alcohol
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons flavoring of choice
1 1/2 cups almond flour
1/2 cup vanilla whey protein powder
I made a Pizzelle recipe last year with a combination of Coconut Flour and Almond flour. Came out well and crispy. However, backtracking a bit, I forgot I used coconut flour. I made a recipe with all Almond Flour, as follows:
.
3 eggs
1/2 cup melted butter
1/3 cup Xylitol
1/3 cup Ethrytrol (sic)
1-1/2 cups Almond flour
2 tsp Almond Extract
.
Similar to the above recipe, but without the Protein Powder.
They came out cake-like sticking to the Pizzelle baker (Two different ones, a 3x3 inch non-stick and a 2x5 inch aluminum not non-stick.
I tried the recipe first traditionally with Baking Powder, then after those came out awful, I tried making it without Baking powder.
.
Then I remembered, last Christmas, when they came out so well, that I used Coconut flour and Almond flour. BUT, I forgot what proportions, so that next time I try they will come out not sticking, doughy and crsip up?
.
I think I used mostly Coconut flour and some Almond flour. Would this make the difference? I wish now I wrote down the exact mix I used one year ago Christmas.
.
And, will using Protein Powder also make the difference, or is there something else I am doing? I made 2-1/2 years of batches, then this year when I tried ALL Almond flour, they would not come out and were a waste and nothing that didn't scrape off as a bunch of over-cooked dough, even when I tried cooking longer....
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Old 10-15-2013, 11:40 AM   #22
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THANK YOU..!!

Just finished the first batch of Pizzelle's..

Dry Ingredients
1/4 c ground golden flax
1 scoop of EAS protein powder
1T. Psyllium husk
1t. Guar Gum
1t. baking powder
4T granulated Splenda
couple shakes of Salt

Wet Ingredients
1egg
1t. vanilla
1/4t almond flavor
1/2c. melted butter
1T. Liquid BrownSugar/Cinnamon flavor Splenda.

--stir together all dry ingredients in one bowl
--whisk together all wet ingredients in a different bowl
--dump the dry into the wet
--whisk quickly...then let it set for atleast 3 min. (that's how long my Pizzelle maker takes to heat)
--Use about 1 large Tablespoon (I use a cookie dough scooper that works like an ice cream scoop) onto the Pizzelle maker
--Mine only takes 35 seconds to make the 2 cookies...

Now EAT

(I might use a little less butter next time.)
I will be trying to make a GF Pizzelle for my grandkids...13+14+15...
Hope to give them a new fun thing to do in the kitchen!

Last edited by Galveston Gal; 10-15-2013 at 11:44 AM..
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