Red Velvet Whoopie Pie

³ Description

All the flavor and delicious of ed velvet cake wrapped up into fun-sized whoopie pies.

² Ingredients

•  1 large Egg White
•  0.183 cup (8 fl oz) Water
•  1/4 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1 tbsp Cocoa Powder (Unsweetened)
•  1/2 serving (serving = 1/4 cup) Bob's Red Mill Garbanzo Bean Flour
•  1/2 serving (serving = 1/2 cup) Giant Eagle Lowfat 1% Cottage Cheese
•  3 serving (serving = 2-4 drops) Whole Foods Market Liquid Stevia Drops
•  1 serving (serving = 2 tbsp) Let's Do Organic Organic Coconut Flour
•  1/2 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  1/4 serving (serving = 1 level scoop) Cellucor Cor-Performance Whey
•  3 serving (serving = 1 packet) Sugar in the Raw Stevia in The Raw (Packet)

q Directions

This recipe is going to make two whoopie pies!

First make the outer pie batter. Mix the 2 TBSP chickpea flour, 2 TBSP coconut flour, 1 TBSP CocoCardio (MadreLabs brand), 1/4 tsp baking powder, and 3 stevia packets. Then add the 1 egg white and 3 TBSP water and evenly mix. Form 4 circles on a sprayed baking sheet, not too thin. Try to keep them thicker but smaller in diameter. Don’t taste the batter; you will be sad. Raw chickpea flour tastes verrry bad. Bake at 350F for 9-13 minutes; this will depend on how thin or thick you made your pies. You want firm tops. Remove and let cool for 5 minutes.

Make the “cheesecake” filling. Use a handblender to blend the 1/4 cup lowfat cottage cheese, 1 TBSP vanilla whey protein, 1/2 TBSP coconut flour, 1/2 tsp vanilla extract, and 8-10 stevia drops. Stuff inside your pies to make two total. Eat!

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