This is a lighter version of a classic Whoopie Pie. I replaced some of the butter with canola oil and used yogurt for added nutrition. The chocolate flavor is delicious and the texture soft and brownie-like. They're wonderful eaten warm, just out of the oven, and remain one of my favorite coffee break snacks.
The prices for low-fat frozen desserts are fairly high for the amount per box. So while my homemade frozen treats are about the same calories as (say) a Weight Watchers ice cream sandwich, they're also fun to make, you can control your flavor and ingredients, and they’re much easier on ye olde budget.
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Makes about 24 large or 48 small,
5 tablespoons butter, melted
1/3 cup oil (I use canola)
1-1/2 cups all-purpose flour*
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt or coarse sea salt
3/4 cup light brown sugar
1/2 cup white, granulated sugar
1 cup plain yogurt (low-fat yogurt is fine, but
do not use nonfat; you can also use sour cream)
2 large eggs, lightly beaten with fork
1 teaspoon vanilla extract
*Add fiber to this recipe by replacing half of the all-purpose flour with "white whole wheat" flour.
Step 1 – First preheat your oven to 350° F. Next melt the butter in a small saucepan. Stir the oil into this and set aside to cool.
Step 2 – One bowl mixing method: Sift together flour, unsweetened cocoa, baking powder, baking soda, and salt. Now add in your two sugars, yogurt, eggs, and vanilla. Finally add the cooled melted butter and oil mixture. With a spoon or rubber spatula, mix by hand until flour is completely incorporated into a thick batter. Now stir about 50 strokes to blend well. Do not over-mix, however, or you’ll develop the gluten in the flour and your Whoopie Pie cookies will be tough instead of tender.
CHEATER ICE CREAM SANDWICHES: For a tasty, much lower calorie alternative to ice cream, use whipped cream or Cool Whip (low-fat, vanilla, or chocolate). See my photos below, which will show you how I use Reddi-whip whipped cream to make my chilly cheater treats.
(A) Line the plate: When making ice cream sandwiches, be sure to cover your plate with wax paper or plastic wrap before placing in the freezer or the bottom half of your sandwich may stick to the plate. After filling each sandwich, wrap them up separately, and store them in the freezer.
(B) Cover lightly: When using whipped cream, be sure place the top cookie on very gently.
(C) Allow time to freeze: The whipped cream will freeze after two to three hours.
Here you go...
1 cup solid vegetable shortening or butter
1 1/2 cups powdered sugar
1 1/2 teaspoons pure vanilla extract
Pinch of salt (if using unsalted butter)
2 cups Marshmallow Fluff
(optional) 1 or more tablespoons whole milk
In a medium bowl, beat together the shortening (or butter), sugar, and vanilla. If using unsalted butter add a pinch of salt. Now add the Marshmallow fluff and beat until well blended. If too thick for your taste, beat in a bit of milk until you like the consistency.
After the initial hit, the air in the cream deflates.
But no worries. The double dosing really does the trick.
See the results in the photo below.
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