What I Love: Piña Colada Cake Pops

Hey Everyone!
Check out how to make these super Spring/Summery treats that are perfect for parties!

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

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.
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.


Recipe & Image from: www.BettyCrocker.com

xoxo
Simi