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- Giant Whoopee Pies - Sugar Free
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- *****Splenda does not rise well, the cookie will be flat and tough, so thin
the batter to make
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a thin cookie that will not have the dome of sugar whoopee pies. I
do not recommend
- this
recipe for anyone that can have sugar, even Splenda blend or part
sugar will make a
- better
product, but for very low sugar users, it is sweet and has a good
flavor.
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2 3/4
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Cup
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Flour
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2
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Tbl
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Buttermilk Powder (may have slight sugar, depends on brand)
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3/4
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Cup
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Non Fat Powdered Milk - required for Splenda Granular
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1
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Tsp
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Baking Powder
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1
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Tsp
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Baking Soda
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1
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Tsp
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Salt
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1/2
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Cup
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Dutch Processed 23% Cocoa Powder
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1
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Cup
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Splenda Granular
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1 3/4
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Cup
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Hot Water
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1/2
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Cup
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Shortening (same as 8 Tbl) - Zero trans fat Crisco or similar,
not Hi Ratio)
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3
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Eggs Yokes
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1
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Tsp
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Vanilla
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3
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Egg Whites - whipped to stiff peak and fold into the above mix
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- Mix all dry. Then add rest except whites and beat
well. Should be like pudding.
- Add milk if thick, there should be no ridges when mixed.
Fold in egg whites.
- Pour half on parchment paper on
metal sheet or pizza pan,
- make mound of about 9 inch diameter. Makes 2
cookies
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- Bake 350 for 8-20 Minutes. Check with toothpick for
clean test.
- Heavy steel pans 8-20, others vary. Do not use silicone pans, will not cook as well.
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Filling-
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8
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oz
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Cream Cheese (microwave 10 sec to make soft before mixing)
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1/2
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Cup
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Peanut Butter (same as 8 Tbl)
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1/4
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Cup
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Hi Ratio Shortening (same as 4 Tbl) **
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1
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Cup
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Splenda Granular *
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1/8
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Tsp
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Salt
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1
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Tsp
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Vanilla
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Milk or Cream to soften
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-
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- ** Hi Ratio shortening is used by bakers and is fluffier and reduces
grease taste.
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Mix on high for 5- 10 minutes until smooth, DO NOT SHORT TIME THIS!!!
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Refrigerate, but let warm 5 minutes before eating.
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After outsides are cool, spoon filling between two above cookies
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