Piña Colada Cake Pops
Try these delicious and flavorful tropical cake pops for dessert.
Prep: 30 min | Yield: 24 servings
Ingredients
- 2 (10 inch) angel food cakes
- 1 (6 ounce) container Yoplait® Light piña colada yogurt
- 2 ounces (from 8 ounce box) 1/3-less-fat cream cheese (Neufchâtel), softened
- 2 tablespoons powdered sugar
- 24 paper lollipop sticks
- Candy sprinkles or shredded coconut, if desired
Instructions
- In food processor, break up angel food cake into small pieces. Cover; process with on-and-off pulses in batches until crumbs form. Do not over process (to avoid cake sticking). Place in large bowl.
- In medium bowl, stir yogurt, cream cheese and powdered sugar until smooth. Pour into cake crumb bowl. Mix well. Shape mixture into 24 golf ball-size pops, about 2 tablespoons each. Poke lollipop stick into each pop. Roll pops in sprinkles. Refrigerate.
Notes
Expert Tip: For ease in shaping cake pops, use a #24 scoop to measure.
Nutrition
Per 1 Cake Pop: Calories 140 Calories from Fat 0 Total Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 390mg Total Carbohydrate 30g Dietary Fiber 0g Sugars 23g Protein 4g
% Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 4%
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat; Carbohydrate Choice 2
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from: Betty Crocker Kitchens
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
