Have your cake and eat it, too! Create these decadent whoopie pies with half the fat of your usual favourites.
Ingredients
- 3/4 cup self-raising flour
- 3/4 cup plain flour
- 1/3 cup cocoa powder
- 1/2 cup caster sugar
- 1/2 cup extra light olive oil
- 3 eggs
- 1/2 cup buttermilk
- 1 medium (200g) granny smith apple, peeled, grated
- 1/4 cup frozen raspberries, thawed
- 1/2 x 250ml tub Philadelphia cream for desserts
- 1 teaspoon finely grated orange rind
- 1/2 teaspoon icing sugar mixture
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
- Step 2Sift flours and cocoa into a large bowl. Add sugar. Stir to combine. Place oil, eggs and buttermilk in a medium bowl. Whisk to combine. Add oil mixture and apple to flour mixture. Stir until just combined. Drop 1 level tablespoon of mixture, 4cm apart, on prepared trays. Bake, 1 tray at time, for 8 to 9 minutes or until cakes spring back when lightly pressed. Stand on tray for 5 minutes. Transfer to a wire rack to cool.
- Step 3Place raspberries in a bowl. Lightly crush with a fork. Add cream and orange rind. Stir gently to create a rippled effect.
- Step 4Sandwich 2 teaspoons cream mixture between cakes to make 20 whoopie pies. Dust with icing sugar. Serve.
- Diabetes friendly
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
576 kj
Energy
7g
Fat Total
1g
Saturated Fat
1g
Fibre
3g
Protein
33mg
Cholesterol
56.24mg
Sodium
7g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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