How To Make Yogurt Cake Pops on St. Patrick’s Day Recipe
These fun-looking festive yogurt cake pops are best to make at St. Patrick’s Day. You can even ask the kids to make their own designs.
Serves:
Ingredients
- 16.5ozyellow cake mix,package
- 6ozGreek yogurt,plain fat-free, Chobani
- 1cupwater
- 2large egg whites
- 1tspvanilla extract
- baking spray
- 48ozWilton blue chocolate candy melts,20 calculated in n.i
- m&m’s minis,for the rainbow
- 48mini marshmallows,cut in half
- 48lollipop sticks
- styrofoam block
Instructions
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Preheat oven to 350 degrees F.
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Lightly spray your cake pop pan with baking spray.
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Combine all the cake ingredients in a large mixing bowl and beat until combined.
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Place the batter into a pastry bag or large ziplock bag with the tip cut off.
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Pipe the batter into the prepared cake pop pan and bake about 18 minutes.
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Let it rest 5 minutes before opening the pan.
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Place cake balls on a wire rack and repeat with remaining batter.
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Using a scissor, cut the seam off the balls.
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Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.
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Melt some of the chocolate in the microwave according to package directions, careful not to burn the chocolate.
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Insert the tip of the stick into the melted chocolate, then into the cake ball (this helps hold the stick in place).
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In batches, melt remaining chocolate.
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Dip the cake pops into the chocolate, let the excess drip off then place stick on a Styrofoam block about a minute.
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Quickly add the M&Ms and marshmallows to form a rainbow.
Nutrition
- Calories: 226.51kcal
- Fat: 6.55g
- Saturated Fat: 3.99g
- Trans Fat: 0.07g
- Monounsaturated Fat: 1.54g
- Polyunsaturated Fat: 0.29g
- Carbohydrates: 40.04g
- Fiber: 0.92g
- Sugar: 30.33g
- Protein: 2.13g
- Cholesterol: 4.44mg
- Sodium: 100.42mg
- Calcium: 53.34mg
- Potassium: 81.60mg
- Iron: 0.55mg
- Vitamin A: 15.88µg
- Vitamin C: 0.14mg
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