Brunch Better: Lets Make Whoopie

Can I just tell you that I know a thing or two about whoopie! Wait! Lets have an open mind here! There’s funny Whoopie Goldberg, silly whoppie cushions,sexy whoopy-whoppie (lol) and sweet old fashion whoopie pies!  Well since we only cover Fashion, Fitness & Food on this blog you should know that I’m talking about the last one, whoopie pies. However, if you were thinking all sexy like..well, I’m flattered!!!

Another brunch favorite or breakfast food of mine are scones. I love a good scone honey: banana nut, strawberry,  or cinnamon. In the words of Rachel Ray (friend in my head) YUM-MO. So inspired by brunching, scones and this months Food Network Mag I decided to make Blueberry Lemon Whoopie Pies. Low-fat but of course.

Not Just Cookies But Whoopies

So as you know we start by swapping out the no so good for the better, lower in fat ingredients. Heres what you need for the Whoopie Cookie. 

Ingredient List

Your Free To Make Subs, But Don’t Go Too Far Out The Box

Why I use Splenda…

I use Splenda  blend because it helps cut the calories, its a blend of granulated sugar and the Splenda product. 1 cup of sugar = 774 calories while 1/2 cup of Splenda blend is 387. Yet the sweetness of 1/2 cup of Splenda blend is = to 1 whole cup of sugar. 

Now that you know what to what you need lets get started shall we. First you want to get a medium – large size bowl and pour in your dry ingredients {flour, baking soda, salt, baking powder} into the bowl. 

Flour, Baking Powder/Soda, Salt

Whisk them together. Now preheat you oven to 375 degrees. Also make sure your oven racks are placed in the middle of the oven for even cooking. In a separate bowl lets beat/mix our “wet” ingredients {butter, sugar and vanilla extract}.

All 3 Combined

Mix these 3 ingredients with a hand mixer or stand-alone. Your not blending so no blenders, I just thought I should say that. Anywho, mix ingredients for about 5 minutes for a creamy whipped effect.  Now beat in your  egg. Butter and Sugar must be whipped before adding egg.  When done it should look this..

Before and After The Egg Is Added

Now mix in the milk and flour, but only adding a little at a time. Yes, this part is somewhat tedious but its better this way, just trust me. A little at a time of both, which with the amounts above you should mix and blend three separate times. Also make sure your scrapping the sides of your bowl, we don’t want any of the good stuff to go to waste. Once thats all mixed add your blueberries. I just used my 3oz  container, i didn’t actually measure out   3/4 a cup. However, if  there are 8oz in 1 cup and 8/4= 2  ok wait… you do the math, lol. Add as many blueberries as you like, just wash them first if you haven’t already.


Blueberries Added

 This is what your whoopie batter should look like. I highly suggest you taste your batter before cooking it. I know, I know, raw eggs, blah blah, you’ve eaten worse! Just taste it, how will you know if its good or not? Now that we’ve mixed our lives away its time to bake these babies. Line your baking sheet(s) with foil or parchment paper. If you don’t have parchment paper please generously spray your foil with non stick cooking spray and sprinkle with flour. Please do not sub  non stick with the following: Butter or any kind of oil. They are much too heavy and we’re cutting calories. Also your whoopie will absorb those oils for sure. And then so will your thighs, HA! 

Read. Set. Bake

If you have an small ice cream scooper your in luck, if not use a tablespoon to scoop your batter. Each cookie is set with two scoops/spoonfuls and should be at least 2 inches apart. Cook for 10 mins and then rotate baking pan. After 10 mins, they will look like this…

10 Minutes In

Slight progess, but they are about half way done, they take about 20-25 mins to bake. But  while they back lets make the filling for our whoopie pies. This is where the lemon comes in guys. Heres where things get really low fat 🙂

Filling Ingredients 

Pull out your hand juicer if you have one!

I can not stress enough how important it is to use FAT FREE cream cheese and not 1/3 fat. Why you say? Well because I’m saving you 40 extra calories PER SERVING OF CREAM CHEESE. Which in this case is 160 calories. Thats 2 daily snacks or a serving of low fat ice cream or sorbet!!!! 

I digress… not to make to much of a mess wipe out your dry ingredient bowl and put your filling ingreidents into it. Put everything in the bowl expect the confections sugar  which will be used later. Mix FAT FREE cream cheese, butter, lemon zest and juice, vanilla and salt with a mixer until smooth.

before it’s mixed

Thick Like Pancake Mix

The picture directly above shows the filling with confectioners sugar added. Add that once ingredients in first picture are mixed together well. Although pretty thick I suggest placing filling in a baggie, then in the frig to stiffen for a few hours. Maybe eve the freezer. Using a baggie is best especially for actually filling the pies. That way once stiff, you can just cut a corner of the baggie and “pipe” fill your pies. Like a real baker. 

Once your cookies are done they should be golden brown and ready take out of the oven looking like the first picture of this blog post. After about 30-45 mins you can fill your whoopies but I like to wait a few hours. And Voila…


Now did we make whoopie or not? If you have a question about this recipe or have suggestion on what you’d like us to cook next leave us a comment below or email us above @ MAKE THE CONTACT.

 To see what I eat daily follow me on Instagram @SkinnyMinority.


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