No-Sugar Sugar Cone Bowls

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You know that smell that hits you when you walk up to a fair or festival?  The one that’s sweet and buttery and draws you to it like a magnet?  That’s the smell of sugar cones (or waffle cones) being made and waiting to be filled with rich and creamy ice cream.  Why am I torturing you like this you ask?  That isn’t healthy food!  It is now with these No-Sugar Sugar Cone Bowls.  Even healthy eaters can now enjoy the taste of those special summertime treats.

Kristy

Ingredients:

• 2 eggs
• 1/2 cup maple syrup
• 4 tbsp unsalted pasture butter, melted
• 2-3 tbsp 2% or whole milk
• 1 tsp vanilla
• 2/3 cup whole wheat pastry flour
• pinch of fine sea salt
• oil to brush skillet

Preparation:

1. In a medium size bowl whisk the eggs and syrup until well blended.
2. Whisk in the melted butter, milk and vanilla.
3. Add the flour and salt and whisk until the batter is smooth. The batter should be very thin so add a little more milk if too thick.
4. Heat a small skillet over medium heat and coat lightly with oil (I put a little oil on a paper towel and rub it in the pan).
   

   Pour the batter into a heated skillet and swirl to form a thin crepe

5. Pour a scant 1/4 cup of batter into the skillet and swirl around to form a thin circle (like making crepes).
6. Turn heat to low and cook until you can see the edges and bottom turn golden brown, about 4-5 minutes. Don’t rush, let them cook slowly on low heat so they get crispy when removed.
7. Flip and cook the other side until browned.
   

   Place the cooked crepe over a small bowl and hold a few seconds to mold

8. Remove the crepe and arrange it over a small heat safe bowl. Hold the crepe down over the bowl for a few seconds until it holds into place. Be careful it will be hot. The crepe will harden and turn crispy as it cools.
9. Fill with Frozen Custard or your favorite ice cream and enjoy the taste of summer.

Nutritional Info:

Makes 8 bowls.

Serving size 1 bowl.

Nutrients per serving: Calories: 181, Cal. from Fat: 63, Total Fat: 7g, Sat. Fat: 4g, Carbs: 21g, Fiber: 1g, Sugars: 13g, Protein: 3g, Sodium: 68mg, Chol: 68mg

Notes:

The bowls are best eaten right after making. They will soften after a few hours. I have found that you can re-crisp them by placing the softened bowl on a heated dry skillet (it will flatten back out), heat through and then place back onto a mold to harden again.