I was first introduced or shall I say, I introduced myself to woopie pies at Dean & Dellucca in Napa, CA. First time, I only purchased one and savored it all the way home and after devouring it practically in one gulp, I realized I should have bought a couple of more. Don’t worry I made up for it on my second visit. 🙂
Anyway, since I am also a conscious or a healthy eater, I knew I had to stay away from them until of course I found the recipe here. To make it easier on you, I have also copied it below from the Eating Well website.
16 whoopie pies
Active Time: 45 minutes
Total Time: 2 1/2 hours (including chilling time)
- 1/3 cup canola oil
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups whole-wheat pastry flour
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup nonfat milk
- 1/2 cup cold water
- 2 teaspoons unflavored gelatin
- 1 cup whipping cream
- 2/3 cup nonfat plain yogurt
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Position racks in the upper and lower thirds of the oven. Coat 2 large baking sheets with cooking spray.
- To prepare cookies: Beat oil, brown sugar, egg and vanilla in a large bowl with an electric mixer on medium speed until combined. Whisk flour, cocoa, baking powder, baking soda and salt in a medium bowl. Gradually add the dry ingredients to the wet ingredients, alternating with milk; beat until smooth. Let the batter stand for 15 minutes.
- Drop batter by the tablespoonful onto the prepared baking sheets, spreading the batter into a 2- to 3-inch circle with the back of a spoon if it doesn’t spread itself. (Each large baking sheet accommodates 8 cookies"they will be close together.) Bake the cookies until firm to the touch, about 8 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Wash, dry and coat the baking sheets with cooking spray again. Repeat with the remaining batter.
- To prepare filling: While the cookies cool, stir water and gelatin in a small heatproof cup or bowl. Let stand 1 minute. Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the mixture until smooth. Let cool for 10 minutes.
- Beat cream, yogurt, confectioners’ sugar and vanilla in a medium bowl with an electric mixer on high speed until very thick, about 1 minute. With the mixer beating constantly, add the gelatin mixture in a steady steam until well combined. Cover and refrigerate until the cream filling is thickened to the consistency of pudding, about 30 minutes. Whisk again until smooth.
- To assemble whoopie pies: Turn half the cookies bottom side up and top with a generous 2 tablespoons of the cream. Top with the remaining cookies. Chill in the refrigerator until the filling is set, about 30 minutes.
TIPS & NOTES
- Make Ahead Tip: Press a piece of plastic wrap directly on the surface of the filling (Steps 4-5) and refrigerate for up to 1 day. Store the cookies (Step 3) in an airtight container at room temperature for up to 1 day. Refrigerate the assembled Whoopie Pies, uncovered, for up to 4 hours.
Per serving: 202 calories; 11 g fat ( 4 g sat , 5 g mono ); 34 mg cholesterol; 24 g carbohydrates; 3 g protein;2 g fiber; 144 mg sodium; 63 mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 carbohydrate (other), 2 fat
Here’s how a traditional whoopie pie stacks up against our madeover version:
- TRADITIONAL WHOOPIE PIE
- Calories: 679
- Fat: 36 grams
- Saturated Fat: 9 grams
- Trans Fat: 4 grams
- EATINGWELL WHOOPIE PIE
- Calories: 202
- Fat: 11 grams
- Saturated Fat: 4 grams
- Trans Fat: 0 grams
Here are the secrets of how we made whoopie pies healthier:
- Replaced vegetable shortening with healthy canola oil and substituted nonfat milk for whole milk in the cookie.
- Whole-wheat pastry flour replaced all-purpose flour.
- A combination of nonfat yogurt and whipped cream thickened with gelatin replaced vegetable shortening, marshmallow fluff or whipped cream in the filling.
- We made a whoopie pie with a slightly smaller portion size – many traditional versions are nearly as big as a salad plate!