Pizzelle

PIZZELLE- Ice-cream cones

*2 ½ cups (260 gm) TC-Versa Mix*	*1 packet (96 gm) vanilla (or lemon) flavored instant pie and pudding mix*
*½ cup(100 gm) brown sugar tightly packed*	*1 tsp vanilla or anise or lemon extract*
*2 Tbs butter, melted and cooled (do not use oil)*	*1 tsp - grated rind from lemon*
*Enough water to make drop batter consistency*

Beat melted butter and flavoring. Then gradually add sugar, beating until mixture has a smooth consistency.

Sift TC-versa mix and add to butter mixture. Continue mixing until smooth batter results adding water 1 tablespoon at a time.

Resulting dough should have consistency that is sticky enough to spoon-drop onto pizzelle plates.

Heat the pizzelle iron (until the light goes off if using electric)*. The best way to decide how much batter you should use for each cookie is by trial and error.

Drop 1 tablespoon or more of the batter on the iron.

Bake pizzelle for 90 seconds or until golden brown, checking every 30 seconds to monitor progress.

Remove carefully with a fork and cool flat, or roll into cones while warm. They will crisp up as they cool.

These make great Cannoli shells too. When you remove the pizzelles from the iron fold (around cannolli tubes for perfect shape) and pinch the edges.

Cool and  fill with whipped non-dairy cream.

Makes approx 30 pizzelle.

*Tip: Spray non-stick oil on the iron before baking (even for non-stick surface) to let the pizzelles come out without much effort.

NUTRITION INFORMATION FOR THE BATTER

	PROTEIN (gms)	METHIONINE (mg)	PHENYLALANINE (mg)	LEUCINE (mg)	CALORIES
per recipe	1.1	16	50	119	1316
per pizzelle (30)	0.04	0.5	1.7	4	43.9