These Whoopie pies are absolutely delicious.  A soft light strawberry cookie on the outside with a strawberry cream cheese filling.  I am a new comer to Whoopie pies and have actually never made them before, but these cookies turned out great and I am now converted to the world of Whoopie Pies 🙂

Ingredients:

Whoopie Pie

• 1 Cup Strawberries – Diced very small
• 3 1/2 Cup Flour
• 1 1/2 Tsp Baking Powder
• 1 Tsp Baking Soda
• 3/4 Tsp Salt2 Cups Brown Sugar
• 2/3 Cup Canola Oil
• 1/2 Cup Fat Free Vanilla Yogurt
• 2 Eggs

Frosting

• 8 oz Low Fat Cream Cheese – Softened
• 1/2 Cup I Can’t Believe it’s Not Butter – Softened
• 5 Cups Powdered Sugar
• 1 Tsp Vanilla Extract
• 1 Cup Strawberries – Diced then Pureed in Food Processor

Directions:

In the bowl of a food processor fitted with the metal blade, pulse strawberries in short bursts just until they are chopped into small pieces (not pureed) and set aside.  In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.  In a large bowl, combine brown sugar and oil. Mix well, breaking up any lumps in sugar. Mix in the chopped strawberries and yogurt until combined, then mix in eggs, one at a time, just until combined. Fold in flour mixture in two parts, being careful not to overwork the batter. Cover and refrigerate for 30 minutes.  Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.  Drop heaping tablespoons of the dough onto the prepared baking sheets, about 2-inches apart. Bake for 10 to 12 minutes, until the tops feel firm and a toothpick inserted into the center of the cookie comes out clean. Remove from oven and let cool on baking sheets for 10 minutes before removing to a wire rack to cool completely.    In your stand mixers bowl, combine the softened cream cheese and margarine on a high speed until smooth. Dice another cup of strawberries up and puree them in the food processor until they are no longer solid pieces. Add the strawberry puree and vanilla to the bowl and mix until completely combined. Lastly on a low speed add the powdered sugar one cup at a time until you reach the desired consistency.    Match up cookies of the same size and shape. Flip one of the cookies over and pip the filling onto the bottom of the cookie.  Top with the other cookie. Store the whoopie pies in the fridge.

Recipe from Flavors by Four