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