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Piña Colada Cake Pops

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Piña Colada Cake Pops
  • Prep 30 min
  • Total 30 min
  • Servings 24
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Try these delicious and flavorful tropical cake pops for dessert.
Updated Mar 19, 2013

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For ease in shaping cake pops, use a #24 scoop to measure.

Nutrition

140 Calories, 0g Total Fat, 4g Protein, 30g Total Carbohydrate, 23g Sugars

Nutrition Facts

Serving Size: 1 Cake Pop
Calories
140
Calories from Fat
0
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.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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