Piña Colada Cake Pops

Try these delicious and flavorful tropical cake pops for dessert.

Pina Colada Cake Pops

Expert Tip: For ease in shaping cake pops, use a #24 scoop to measure.

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

  1. 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.
  2. 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.

Prep: 30 min | Servings: 24

Nutrition information–Serving Size: 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.

Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Recipe and photo used with permission from: Betty Crocker