Piña Colada Cake Pops

Piña Colada Cake Pops

Try these delicious and flavorful tropical cake pops for dessert.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

24

cake

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
  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.
Makes 24 cake pops
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For ease in shaping cake pops, use a #24 scoop to measure.

Nutrition Information:

1 Serving (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;
Percent Daily Value*:
    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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.