Mini Skinny Whoopie Pies

Adapted from a recipe by

Skinny Whoopie PiesMakes 6 mini whoopie pies


1 8 oz package Skinny Noodles Shirataki Spaghetti
2 medium egg whites
3 Tbsp unsweetened cocoa powder
1/8 tsp baking soda
1/2 tsp baking powder
2 tsp Splenda for Baking (honey or Stevia can be substituted)
1 dash salt
Non-stick cooking spray
6 Tbsp Sugar-Free Cool Whip

Preheat oven to 375°F. Open and rinse Skinny Noodles thoroughly with warm water in a strainer. Drain well. In a large dry frying pan, cook Skinny Noodles on high heat. Stir frequently. As Skinny Noodles begin to dry, they will "squeak," losing some transparency and shriveling a bit. Remove from heat. Let cool for 5 minutes. Place dry, cooked Skinny Noodles in food processor and process for 2 minutes, or until noodles look similar to gel. Add rest of ingredients. Process until well blended. Refrigerate mixture for 45-60 minutes. Cover cookie sheet with tin foil and spray with non-stick cooking spray. Drop mixture by teaspoonfuls on to cookie sheet. Bake 10 minutes. Let cool. Place 1 tablespoon of sugar-free Cool Whip between 2 cookies and serve.

Per Whoopie Pie: 28 calories, 0.5g fat, 3g carbohydrates, 2g sugar, 0.5g fiber, 1g protein, 0mg cholesterol, 45mg sodium

Click package to shop Skinny Noodles Spaghetti
Skinny Noodles Spaghetti