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.
Makes 48-50. Serving SIze: 1 cake pop. Per Serving: 103 calories, 14g carbs, 1g protein, 5g fat, 125mg sodium, .5g fiber.
WW Points+: 3pts
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.