Skinny Chocolate Peppermint Cake Pops
Photo by: Gina Homolka
Chocolate and peppermint are the perfect combination for the Holidays, and after so much success with my first attempt at a skinny cake pop, I've now been playing around with all the possible combinations. You can use any flavored cake box mix and white, or dark chocolate or candy melts.
The cake pop pan is made by Nordic Ware, it's about $16 and makes perfect cake balls every time.
Click here for more Skinny Desserts by Gina
The cake pop pan is made by Nordic Ware, it's about $16 and makes perfect cake balls every time.
Click here for more Skinny Desserts by Gina
ingredients: Add all to shopping list
1 (16.5-oz) package chocolate cake mix
6-oz plain fat-free Greek yogurt
1 cup water
2 large egg whites
1 tsp vanilla extract
Baking spray
40-oz Wilton Candy Cane Flavored Candy Melts (you'll only use 20 oz)
48-50 lollipop sticks
Styrofoam block
6-oz plain fat-free Greek yogurt
1 cup water
2 large egg whites
1 tsp vanilla extract
Baking spray
40-oz Wilton Candy Cane Flavored Candy Melts (you'll only use 20 oz)
48-50 lollipop sticks
Styrofoam block
directions:
1. Preheat oven to 350°F. Lightly spray a cake pop pan with baking spray.
2. Combine all the cake ingredients in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.
3. Pipe the batter into the prepared cake pop pan and bake about 18 minutes, rotating after 10 minutes to be sure they baked evenly on both sides. Let it rest 5 minutes before opening the pan.
4. Place cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls.
5. Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.
6. In a microwave safe coffee mug, melt some of the candy melts in the microwave according to package directions, careful not to burn the chocolate. Insert the tip of the stick into the melted chocolate, then into the cake ball to hold the stick in place.
7. In batches, melt remaining candy melts. Dip the cake pops into the melted chocolate, let the excess drip off then place stick on a styrofoam block to dry.
KITCHEN COUNTER:
Makes 48-50. Serving SIze: 1 cake pop. Per Serving: 103 calories, 14g carbs, 1g protein, 5g fat, 125mg sodium, .5g fiber. Also See:
WW Points+: 3pts
Honey Yogurt with Pomegranate and Pistachios
Magical Guilt-Free Chocolate Cupcakes
Guiltless Blueberry Cheesecake
Gina Homolka is the author of the blog Skinny Taste, which features her low fat, family-friendly, healthy recipes and mouthwatering photography. For more, visit SkinnyTaste.com. For an exclusive sweet, skinny treat from Gina every month, check out her blog here on dash, Gina's Skinny Desserts.
