This great recipe, from my friend Karen Rysavy (Truly Low Carb), is a favorite in our household. While certainly not something you’d want to eat often, due to a few ingredients that are more suited to maintenance, it’s most certainly the recipe I use for special occasions. As a matter of fact, I make this for myself during birthdays so I won’t be tempted by cake. Karen has been kind enough to allow me to share it with you today.

Behold... the Chocolate Whoopie Pie!

WHOOPIE PIES

1-1/2 cups mayonnaise

1 cup SF syrup (any flavor desired, I use Davinci)

1 tsp. vanilla or other extract/flavorings

and/or 5 Tb. cocoa powder (optional)

and/or 1/4 cup nut butter (optional)

1 cup oat flour

1/2 cup vital wheat gluten

1 cup protein powder (any flavor desired)

2 tsp. baking soda (1-2/3 tsp. @ high altitude)

1/2 tsp. salt

Preheat oven to 350 F. Line two large baking sheets with parchment paper or grease very well and dust with protein powder. Whip mayonnaise, sugar free syrup, and liquid flavorings, if using, until smooth. Sprinkle cocoa powder (if using) over top of mixture,

followed by remaining dry ingredients. Blend until smooth. Divide into 32 small mounds. (I like to use a disposable pastry bag to pipe the batter out, but you can spoon out dollops, too.) Bake 8-10 minutes, until lightly browned. Cool briefly before filling.

FILLING:

8 oz. softened cream cheese

2 Tb. hot water

1 cup granular Splenda™

1-2 tsp. vanilla extract or other flavoring

2 Tb. cream

While batter is baking, beat cream cheese on low until smooth. Slowly add remaining ingredients, then beat on high speed until fluffy, scraping sides as needed.

Spread flat side of one mini-cake with generous amount of filling, then top with an additional cake. Wrap each sandwich individually in plastic wrap and refrigerate. They won’t last long, and do freeze well. You just may find that half of one of these at a time is plenty.

16 servings – per each: 359 cal, 29 g fat (6 g sat), 9 g carb (1 g fiber), 9 g protein

Just some FYI: If you freeze these after assembly, then later only slightly thaw them just before eating, they are a lot like an ice cream sandwich. Or if you want to go that route, you can make the cookie parts and put low-carb vanilla ice cream between them instead of the cream cheese filling.  :) Just remind yourself to eat responsibly!

For more great recipes from Karen, or to purchase one of her great cookbooks, check out her website at www.cookingtlc.net.

Santa is shocked by the number of statinators on his naughty list!

Ok, I know I don’t usually share poetry on here, but this is an uber awesome poem from our friend Tom Naughton. I want this framed… and a copy for my wallet… and maybe one for my fridge. I should give a copy to my doctor as well. *insert evil smile*

‘Twas The Night Before Statins

Hey everyone! I wanted to tell you about a new low-carb site and podcast called Healthy Mind Fit Body.  Run by two enthusiastic fellas named Kevin Koskella and Wes Bertrand, their blog posts and weekly podcasts are dedicated to helping you make the most of your healthy low-carb lifestyle.  They recently interviewed me for their podcast and the link went live today. It was a lot of fun and I think Kevin and Wes have a got a good thing going – it should be a real help to those looking to live a healthy lifestyle.  I’m looking forward to reversing roles and interviewing them in the near future.

Here’s the link to their website: Healthy Mind Fit Body

Here’s the link to my interview: Living Low Carb with Guest Amy Dungan

Hope you enjoy!