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These Gluten Free Rainbow Twinkies with Strawberry Protein Cream Filling are the better-for-you version of everyones beloved childhood treat!
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Gluten Free Rainbow Twinkies

These Gluten Free Rainbow Twinkies with Strawberry Protein Cream Filling are the better-for-you version of everyones beloved childhood treat!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 18 twinkies
Calories 190kcal

Ingredients

Filling:

  • 1/2 cup  plain 2-4% Greek yogurt
  • 6 tbsp light strawberry cream cheese
  • 2 tsp rainbow sprinkles

Instructions

  • Preheat oven to 350 F and spritz two twinkie silicon pans with cooking spray. Set them on top of baking sheets.
  • In a medium bowl, mix together the coconut flour, baking powder and salt.
  • In another bowl, mix together the honey, apple sauce, almond milk, yogurt, whole eggs and vanilla.
  • Finally, in one more bowl, beat the egg whites until they reach a soft peak consistency.
  • Add the wet to the dry, then once combined, fold a bit of the whipped egg whites to the mixture to just incorporate. Then fold the rest of the egg whites in, along with 1 teaspoon of the sprinkles.
  • Sprinkle the remaining sprinkles onto the bottom of the twinkie molds, then fill about 2/3 of the way with the batter. Bake for 30 minutes.
  • Grease the baking sheets and then carefully unmold the twinkies onto the baking sheets, rounded side up. Bake for an additional 7-10 minutes until just lightly golden brown. Cool completely.
  • Meanwhile, mix together the yogurt, cream cheese and sprinkles and transfer to a piping bag with a star tip.
  • Once the twinkies are cool, carefully insert the tip into the bottom of the twinkies in a few places and fill with the yogurt cream cheese. Enjoy!

Nutrition

Calories: 190kcal