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Skinny Red Velvet Whoopie Pies
Skinny Red Velvet Whoopie Pies
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Prep Time:
15 minutes
Total Time:
1 hour
Cheri Liefeld revamps Red Velvet Whoopie Pies for a healthier twist on Adventures in the Kitchen.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1 1/3 cups water
  • 3/4 cup fat-free egg product
  • 1/3 cup applesauce
  • 2 teaspoons red food coloring
  • 1 box (4-serving size) chocolate fat-free sugar-free instant pudding and pie filling mix
  • 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
  • 1 1/2 cups powdered sugar
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries
Instructions:
  • Preheat oven to 350°F and prepare cookie sheets with parchment paper or a light coating of cooking spray.
  • In a large bowl, mix cookie ingredients using an electric mixer on low speed until moistened. Increase speed to high and beat for an additional minute. Scoop 1/4 cup portions of batter onto cookie sheets, keeping them 2 inches apart. Bake for 17 minutes until set (be careful not to overbake). Let the cookies cool for 2 minutes before transferring them from the sheets to cooling racks. Allow them to cool completely for about 15 minutes.
  • In a large bowl, whip all filling ingredients with an electric mixer until airy and smooth.
  • Spread a luscious layer of frosting on the bottom of one cookie, then crown it with 2 raspberries, 2 to 3 blueberries, and gently press on the second cookie, keeping the bottom side down. Chill until serving time. Store in a covered container in the fridge.

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