Red Velvet Whoopie Pies

Red Velvet Whoopie Pies

0 Reviews
From: Diabetic Living Magazine

These Red Velvet Whoopie Pies are fun to make and delicious! Prepare for your next party, a bake sale or just as a fun weekend treat.

Ingredients 30 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 30 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup 60 to 70% tub-style vegetable oil spread
  • ⅔ cup packed brown sugar or brown sugar substitute blend (see Tip)
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg
  • 1 1-ounce bottle red food coloring
  • 1 teaspoon vanilla
  • ½ cup buttermilk or fat-free sour milk (see Tip) (or ⅔ cup buttermilk if using sugar substitute blend)
  • 1 cup frozen light whipped dessert topping, thawed
  • ¼ cup light dairy sour cream
  • Green or blue food coloring (optional)
  • 2 teaspoons powdered sugar (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Line cookie sheets with parchment paper; set aside. In a medium bowl, combine flour, cocoa powder, baking soda and salt; set aside.
  2. 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.
  3. 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.
  4. For filling: in a small bowl, stir together ¼ cup of the dessert topping and the sour cream. Fold in the remaining ¾ cup dessert topping. If desired, tint with green or blue food coloring.
  5. 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® Brown Sugar Baking Blend. Follow package directions to use product amount that's equivalent to ⅔ cup brown sugar. Increase buttermilk to ⅔ cup. Nutrition Per Serving with Substitute: Same as below, except 75 calories, 10 g carbohydrate, 66 mg sodium. Daily Values: 1% calcium. Exchanges: ½ other carbohydrate. Carbohydrate Choices: ½.
  • To make ½ cup sour milk, pour 1½ teaspoons lemon juice or vinegar into a 1-cup glass measure. Add enough fat-free milk to make ½ cup total liquid; stir. Let stand for 5 minutes before using. (For ⅔ cup sour milk, use 2 teaspoons lemon juice or vinegar and enough fat-free milk to make ⅔ cup total liquid.)
  • Variation: For Chocolate Whoopie Pies, prepare as directed above, except omit red food coloring.

Nutrition information

  • Serving size: 1 whoopie pie
  • Per serving: 82 calories; 3 g fat(1 g sat); 0 g fiber; 13 g carbohydrates; 1 g protein; 25 mcg folate; 1 mg cholesterol; 5 g sugars; 166 IU vitamin A; 0 mg vitamin C; 17 mg calcium; 1 mg iron; 65 mg sodium; 30 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, ½ fat

Reviews 0