Prot: 35 g, Carbs: 14 g, Fat: 8 g, Cal: 267
The folks at Elli Quark were kind enough to send over some samples of their German-style quark cheese. Don’t be confused about it being cheese; it has the consistency of yogurt but without the sour tang. It’s delicious! And with their red velvet quark, I made these Red Velvet Protein Whoopie Pies!
As soon as the box of samples arrived, I tried the bananas foster flavor. Loved it! And every time I open the refrigerator, I have to tell myself, “Don’t eat the sponsored product. Don’t eat the sponsored product.” If I eat them all, I’ll have nothing to bake with! I think one of the larger markets around here sells them, but they’re not at my corner health food store (yet). (If you can’t find them near you, you can order from the Elli Quark website.)
I’m excited to work with these because I’ve seen many recipes calling for yogurt in things I don’t want to taste like yogurt! Like protein ice cream, protein frosting, and the creamy filling of protein whoopie pies! And this brand has nothing artificial, and no added sugar. Perfect! (Read more about it here.) In this recipe I used some quark to moisten the cookie batter, and mixed some with low-fat cream cheese for the filling. And voilà! Red Velvet Protein Whoopie Pies!
The container of red velvet quark contains a couple of spoonfuls more than you’ll need for this recipe, but I’ve included the whole container in the macros. Because really, are you going to put those two spoonfuls back in the fridge? Of course not. This stuff is delicious!
So get yourself some Elli Quark and make these Red Velvet Protein Whoopie Pies! :)
- Serves: 1 whoopie pie
- Calories: 267
- Fat: 8g
- Carbohydrates: 14g
- Sugar: 8g
- Fiber: 2g
- Protein: 35g
- ¼ cup natural chocolate whey protein powder (26g)
- 1 tablespoon cacao powder (6g)
- ¼ cup Red Velvet Elli Quark (68g)
- ¼ teaspoon baking powder (1.2ml)
- a pinch of sea salt
- Preheat oven to 325F (163C).
- Mix cookie ingredients until well combined.
- Spoon onto parchment-lined cookie sheet as two cookies. Use the back of your spoon to help shape the cookies.
- Bake for 8 minutes and check to see if they are firm. If not, check every minute, and remove from oven as soon as the cookies are firm.
- Let cookies cool.
- Mix filling ingredients until well combined.
- Turn one cookie over and spoon filling on top. Cover with remaining cookie.
Also, Neufchâtel cheese is marketed as "1/3 less fat than cream cheese" here in the states. I stay away from the fat-free cream cheeses because of the additives.