Red Velvet Whoopie Pies
Preheat oven to 375 degrees F. Line cookie sheets with parchment paper; set aside. In a medium bowl, combine flour, cocoa powder, baking soda and salt; set aside.Advertisement
In large bowl, combine vegetable oil spread and brown sugar; beat with an electric mixer on medium speed until light and fluffy. Beat in egg, red food coloring and vanilla. Alternately add flour mixture and buttermilk to egg mixture, beating on low speed after each addition just until combined.
Using a rounded measuring teaspoon (about 2 level teaspoons), spoon batter on prepared cookie sheets, leaving 1 inch between rounds. Bake for 5 to 7 minutes or until tops are set. Cool cookies 1 minute on cookie sheets. Transfer cookies to wire racks; cool completely.
For filling: in a small bowl, stir together 1/4 cup of the dessert topping and the sour cream. Fold in the remaining 3/4 cup dessert topping. If desired, tint with green or blue food coloring.
Spread filling on the flat sides of half of the cookies. Top with the remaining cookies, flat sides down. If desired, sprinkle tops with powdered sugar.
Tips: If using a sugar substitute, choose Splenda(R) Brown Sugar Baking Blend. Follow package directions to use product amount that's equivalent to 2/3 cup brown sugar. Increase buttermilk to 2/3 cup. Nutrition Per Serving with Substitute: Same as below, except 75 calories, 10 g carbohydrate, 66 mg sodium. Daily Values: 1% calcium. Exchanges: 1/2 other carbohydrate. Carbohydrate Choices: 1/2.
To make 1/2 cup sour milk, pour 1 1/2 teaspoons lemon juice or vinegar into a 1-cup glass measure. Add enough fat-free milk to make 1/2 cup total liquid; stir. Let stand for 5 minutes before using. (For 2/3 cup sour milk, use 2 teaspoons lemon juice or vinegar and enough fat-free milk to make 2/3 cup total liquid.)
Variation: For Chocolate Whoopie Pies, prepare as directed above, except omit red food coloring.
1 other carbohydrate, 1/2 fat