Lemony Pizzelle

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* Exported from MasterCook *

 

Lemony Pizzelle

 

Recipe By :Weight Watchers, November/December 2000

Serving Size : 20 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 egg whites

2 large eggs

1 1/2 cups sugar

2 tablespoons grated lemon peel (from 2 lemons)

1/4 cup fresh lemon juice

3 tablespoons canola or light olive oil

2 tablespoons unsalted butter -- melted

1/4 teaspoon salt

3 cups all—purpose flour

 

With an electric mixer on medium speed, beat the egg whites, eggs, sugar, and

lemon peel in a large bowl until pale yellow and

thickened, about 5 minutes. Add the lemon juice, oil, butter, and salt; reduce

the speed to low and beat just until combined. Add

the flour and beat just until combined: do not overbeat. (The mixture should be

the consistency of cake batter.)

 

Preheat the pizzelle iron according to manufacturer’s instructions. Spray

lightly with nonstick spray. Drop the batter by slightly

rounded tablespoonfuls into the center of each pattern and spread evenly with

the back of a spoon. Close the iron, pressing down to

evenly distribute the batter. Bake until golden, 40—70 seconds.

 

Remove with a heatproof spatula and cool on a rack. Repeat with the remaining

batter, lightly spraying with nonstick spray between

batches.

 

Per serving (2 pizzelle): 166 Cal, 4 g Fat, 1 g Sat Fat, 25 mg Chol, 47 mg Sod,

29 g Carb, 1 g Fib, 3 g Prot, 7 mg Calc. POINTS per

serving: 3.

 

S(Formatted by):

" KES on 12/22/00 "

 

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NOTES : Pizzelle, Italian for " little pizzas " , are crispy, waffle-like cookies

made on a specially designed iron. Beautiful to look

at, they provide plenty of satisfying crunch-with only a little fat. Store the

pizzelles in an airtight container for 2 weeks, or

freeze for up to 2 months.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0