Sugar Free Strawberry Whoopie Pies
Sugar Free Strawberry Whoopie Pies, a delicious no added sugar dessert sandwich cookie recipe made with cake mix.
Servings: 14 pies
Ingredients
Cookies
- 16 os Sugar Free Yellow Cake Mix - see post for details.
- .3 oz Sugar Free Strawberry Jello Mix
- ¾ cup Flour
- 4 Eggs
- ½ cup Milk
- ½ cup Butter - melted and cooled
- 1 tsp Strawberry Extract
Filling
- 5 tbsp Flour
- 1 cup Milk
- 1 cup Shortening
- 1 cup Sugar Alternative - granulated
- 2 tsp Vanilla Extract
Optional, sliced strawberries.
Instructions
Cookies.
- Preheat your oven to 350 and prep your baking sheets with parchment paper.
- Place your cake mix, dry jello mix, and flour into a large mixing bowl and use a whisk or a fork to break up any lumps while blending together the ingredients. Then make a well in the center of the ingredients.
- In a medium bowl, combine together the milk, melted and cooled butter, and the four eggs. Pour the combined ingredients into the well that you made in the dry ingredients in the other bowl. Use a rubber spatula to mix or fold the ingredients until just combined, scraping down the sides of the bowl as needed.
- Use a 1.5 tablespoon scoop to scoop out the cookie dough and place the cookies on to your prepared baking sheets about an inch apart from one another. Then flip the scoop over and use the backside to gently press the center tops of the cookies in so that a dome does not form.
- Bake the cookies for 9-11 minutes or until the cookies are baked through (they will be red so it will be hard to check for browning). Let the cookies sit on the baking sheet for a couple of minutes to set before transferring them to a wire rack to fully cool.
Filling.
- Start by constantly whisking together the flour and milk in a small saucepan on medium-low heat until it becomes thick like paste (four to six minutes). Remove the mixture from the heat, break up any lumps using your whisk, and allow the mixture to cool to room temperature.
- Next, in a mixing bowl with a mixer outfitted with a whisk attachment, mix together the shortening and sugar alternative until combined (about a minute). Then scrape down the sides of the bowl.
- Add the cooled ingredients that you heated on the stove, along with the extract, to the mixing bowl. Beat the ingredients on high speed until they are light and doubled in size (eight-10 minutes) stopping to scrape down the sides of the bowl about halfway. Fold in the optional sliced strawberries.
- Transfer the filling to a piping bag (a star tip was used on my pies)
Assembly.
- Place half of the cooled cookies, bottom side up, on to a workspace, such as a clean baking sheet lined with parchment paper. Then place a dollop or pipe filling on top of each cookie.
- Gently press the empty cookies on top of the filling with the top side of the empty cookie facing you.
- Then refrigerate the cookies for a half hour to set.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
posted:
July 31, 2024*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
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Nutrition
Calories: 254kcal | Carbohydrates: 9g | Protein: 3g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 66mg | Sodium: 83mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 296IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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