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Piña Colada Cake Pops

  • Prep 30 min
  • Total 30 min
  • Ingredients 6
  • Servings 24

Ingredients

2
(10-inch) angel food cakes
1
container (6 oz) Yoplait® Light piña colada yogurt
2
oz (from 8-oz box) 1/3-less-fat cream cheese (Neufchâtel), softened
2
tablespoons powdered sugar
24
paper lollipop sticks
Candy sprinkles or shredded coconut, if desired
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cake Pop
Calories
140
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
390mg
16%
Potassium
110mg
3%
Total Carbohydrate
30g
10%
Dietary Fiber
0g
0%
Sugars
23g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
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.

Expert Tips

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

Try these delicious and flavorful tropical cake pops for dessert.

Directions

  • 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.

Try these delicious and flavorful tropical cake pops for dessert.

Rate and Comment

Try these delicious and flavorful tropical cake pops for dessert.