Skinny Red Velvet Whoopie Pies
Cheri Liefeld
Updated May 24, 2022
Blogger Cheri Liefeld of Adventures in the Kitchen shares a “healthified” version of Red Velvet Whoopie Pies.
Skinny Red Velvet Whoopie Pies
- Prep Time 15 min
- Total 60 min
- Servings 9
- Ingredients 11
Ingredients
Cookies
- 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
Filling
- 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
Topping
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
Instructions
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Step1Heat oven to 350°F. Line cookie sheets with cooking parchment paper or lightly spray with cooking spray.
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Step2In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto cookie sheets. Bake 17 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
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Step3In large bowl, beat all filling ingredients with electric mixer on high speed until light and fluffy.
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Step4For each sandwich cookie pie, spread 1 tablespoon frosting on bottom of 1 cookie. Top with 2 raspberries, 2 to 3 blueberries and second cookie, bottom side down. Refrigerate until ready to serve. Store covered in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
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