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I would try doing something with the pudding. It makes excellent waffles (I especially love the Weight Loss Systems cheesecake pudding from Nashua Nutrition for as waffles) so I'm guessing it could be adjusted to work in the pizzelle iron. The challenge would be getting it to stay crispy. It is the sugar in the regular pizzelle recipe that accomplishes this and I don't think sucralose works the same way when cooked.

Maybe the crepe mix with anise extract would work?

Many people make pancakes by crushing the cereal mix while in the packet. Maybe you can do something with that?