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Do you remember growing up to the classic deliciousness of classic whoopie pies that mix together a creamy filling that is sandwiched between two oh-so yummy cakey chocolate cookies? Oh, wow. If that description alone didn’t trigger your appetite, then watch out until you get to meet the finished product. What is good about this recipe is that you would be enjoying the same classic whoopie pie goodness but with much less calories.

This recipe makes about sixteen stunning whoopie pie servings. The preparation time is forty five minutes and the baking time may take about an hour and forty five minutes.

Have the following ingredients ready: one-third cup of canola oil, three-fourths cup of packed light brown sugar, a large egg, two teaspoons of vanilla extract, one and a half cups of whole-wheat pastry flour, one-third cup of unsweetened cocoa powder, three-fourths teaspoon each of baking powder and baking soda, a quarter teaspoon of salt, three-fourths cup of non-fat milk, a half cup of cold water, two teaspoons of unflavored gelatine, a cup of whipping cream, two-thirds cup of non-fat plain yogurt, and a half cup of confectioner’s sugar.

First, preheat the oven to 350 degrees Fahrenheit. Place the racks in the upper and lower thirds of the oven. Coat two large baking sheets with cooking spray.

To prepare the cookies, do the following instructions. First, in a large bowl, beat oil, brown sugar, egg, and a teaspoon of vanilla until mixed using an electric mixer on medium speed. Then, in a medium bowl, whisk the flour, cocoa, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ones, alternating with milk. Beat until smooth. Let batter stand for fifteen minutes. Afterwards, drop batter by tablespoonfuls onto the baking sheets, spreading each drop to two-inch to three-inch circle. Bake the cookies until firm to touch which would take about eight minutes. Let cool on the baking sheet for two minutes, and then transfer to the wire rack to let cool completely. Wash, dry and coat the baking sheets and repeat the procedure for the remaining batter.

For the filling, do the following instructions. While the cookies are cooling, stir water and gelatine in a small heatproof cup or bowl. Let stand for a minute. Microwave uncovered on high until the gelatine had completely dissolved but the liquid is not boiling. This would take about twenty to thirty seconds. Stir the mixture until smooth. Let cool for ten minutes. Beat the cream, yogurt, confectioner’s sugar, and the remaining vanilla in a medium bowl using an electric mixer on high speed for a minute or until thick. While the mixer beats, add the gelatine mixture in a steady steam until well combined. Cover and refrigerate until the filling is thickened to the consistency of a pudding. This would take about thirty minutes. Whisk again until smooth.

To assemble, first turn half the cookies bottom side up and top with two generous tablespoons each of filling. Top with the remaining cookies. Chill the whoopie pies in the refrigerator for thirty minutes or until the filling is set.

Viola, you now have your low-calorie and delectable whoopie pies!

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