Lunch: Blueberry-Spice Whoopie Pies

Fresh blueberries in a marshmallowy cream filling update this classic cake-like cookie.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Blueberry-Spice Whoopie Pies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 c. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. baking soda
1/4 tsp. ground nutmeg
1/4 tsp. salt
.23 tsp. ground cloves
1 1/2 stick butter or margarine (3/4 cup)
1 c. packed light brown sugar
1 large egg
2 tbsp. light (mild) molasses
1/2 c. reduced-fat sour cream

Instructions

Prepare Cakes: Preheat oven to 350 degrees F. Spray 3 large cookie sheets with nonstick cooking spray. In medium bowl, mix flour, cinnamon, ginger, baking soda, nutmeg, salt, and cloves.
In large bowl, with mixer on medium-high speed, beat butter until smooth. Add brown sugar and beat 3 to 4 minutes or until creamy, scraping sides of bowl with rubber spatula. Add egg and molasses, and beat until well blended. With mixer on low speed, beat in flour mixture alternately with sour cream, beginning and ending with flour mixture, just until blended.
Spoon batter by heaping tablespoons onto prepared cookie sheets, 2 1/2 inches apart (you should get 30 cakes). Bake cakes, one sheet at a time, 11 to 13 minutes or until cakes spring back when pressed lightly. Cool cakes in pan on wire rack 1 minute, then transfer with spatula to wire rack to cool completely. Cakes can be made ahead up to 1 day; wrap tightly in plastic wrap or foil and store at room temperature.
Prepare Filling: In large bowl, with mixer on medium-high speed, beat cream cheese until smooth. Reduce speed to low; add marshmallow crème and beat just until blended, scraping beaters if necessary. Fold in blueberries. Spread 1/4 cup filling on flat side of half of cakes. Top each with plain cake, flat side down, pressing lightly. If you like, garnish with additional blueberries pressed into side of filling.

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