Fr. Leo's Light Whoopee Pie with Fresh Blue Berries

Olive Oil Cake for the Whoopee Pie

4 eggs
1 cup sugar
¼ cup whole milk
1½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoon baking powder
1 cup olive oil plus more to grease baking pan




Preheat oven to 350°F. Lightly rub a 13x9-inch baking pan with olive oil. Combine the eggs and sugar in a medium-sized bowl and beat until the eggs are white and fluffy. Slowly stir in the milk, and then slowly add the flour in stages. Add the baking soda and baking powder and mix until just blended. Add 1 cup of the olive oil, beat until blended, being careful not to overbeat. Let the batter rest for 5 minutes. Pour batter into the prepared pan and bake on center rack of oven for 25 to 30 minutes, until a toothpick inserted in center comes out clean. Allow the cake to cool for 10 minutes. Use a ring mold to cut 8 circles, 2 circles for each whoopee pie. Fill with cream mixture and top with blueberries (recipes below).


Semi Sweet Cream Filling

1 cup chilled whipping cream
1 tablespoon sugar
½ cup cream cheese, softened
½ cup sour cream




Whisk the cream and sugar together until soft peaks begin to form. Carefully fold the cream cheese and sour cream into the whipped cream. Fill the whoopee pies and top off with the blueberries.


Blue Berries Topping

1 pint fresh blueberries
½ lemon, juiced
1 teaspoon grated lemon zest
1 tablespoon sugar
Fresh mint for garnish




Mix together all ingredients except mint. Use as a topping for the Light Whoopee Pie. Garnish with the mint.