How To Make Cake Pops With Yogurt

Good Tuesday morning to you!   By now, hopefully your Easter candy induced candy coma is over.  I actually didn’t do too bad this year — I probably only ate 2 or 3 servings of candy on Easter instead of the usual day-long candy feast.  🙂  And I’ve only had a little bit since then.  Every year I say I’m not going to eat any Easter candy the day after Easter, and well, that never ends up happening.  I cannot be trusted around Reeses pieces eggs.

You know what else I can’t be trusted around?  Yeah, you guessed it.  Another CHOrific recipe.  This time, it’s Frozen Greek yogurt cake pops.  I don’t know how this happened.  Actually, I do — I was making cake last week and it turned out I had an extra cake. 🙂

You make cake pops!  But these were different than Bakerella’s recipe.  No frosting here.  Just Chobani!! <— two exclamation points means you

Lemon Berry Yogurt Cake

I mixed super-thick Greek yogurt with cake crumbs, rolls the cake mixture into balls, then dunked them into strawberry flavored Chobani before sticking them in the freezer to set.

I’m pretty sure these will be a new summer go-to dessert for me.  And minus the whole chocolate cake part, I’d say they’re 100% healthy. 😉

Crumbled chocolate cake is mixed with strained Greek yogurt for a intense, subtly tangy chocolate cake pop.  Customize the cake pops by dunking them into your favorite flavor of Greek yogurt. 

Birthday Cake Frozen Yogurt Popsicles

Line a small bowl or plastic container with 2 to 3 paper towls.  Place the 1/2 cup plain yogurt in the bowl; refrigerate overnight (the yogurt will become very thick).

In a medium mixing bowl,   use clean hands to mix the thickened yogurt and cake crumbs until mixed well.  Form the mixture into one-inch balls (if the mixture is too dry, add a touch of plain yogurt until moist enough to mix).  Set the balls on a cookie sheet lined with parchment paper.  Freeze 15 minutes.

Place the strawberry yogurt in a small bowl.  Carefully coat each cake pop with the yogurt, sprinkle with cookie crumbs, then place in a styrofoam block.  Freeze the cake pops 30 minutes or until set.  If freezing the cake pops longer than 30 minutes, allow them to thaw for about 10 minutes before eating.

Simple Cake Pops Recipe

*To get the cake pops to stay on the lollipop sticks easily, I melt about 1/4 cup of Candy melts (such as Wilton) in a microwave safe bowl (microwave them on High in 30 second increments, stirring in between, until smooth).  Dip about 1/2-inch of a lollipop stick into the melted candy, then insert half way into each chilled cake ball.  Allow the lollipop sticks to set about 10 minutes before dunking into the yogurt.[/print_this]

Hi! I'm Liz, a (far upstate) New Yorker who loves to create and share recipes with others. Thanks for stopping by :)A cake pop like you’ve never seen it before–healthy Vegan Yogurt Cake Pops! This veganized version of the ever-popular dessert is delicious and made with nourishing, whole-plant food ingredients. If you’re not familiar with cake pops, they’re what I’d describe as a cake truffle–cake mixed with frosting to create a wonderfully moist, truffle-like texture, usually coated in more frosting or chocolate.

By now, you’re probably aware that one of my favourite things to do is veganize things and make them with whole plant ingredients. Some of my greatest inspiration comes from things I used to eat or favourite childhood snacks, and the thing is, you can really veganize almost any recipe and make mindful ingredient swaps.

Frozen Yogurt Pops With Fruit, A Healthy Summer Treat Idea

For example, I’ve made Vegan Cheez-Its, Tahini Teddy Grahams, and Cinnamon Toast Crunch-inspired granola. So that’s exactly what I did with these cake pops, and they’ve been taste tested by yours truly, but also my sister Chloe who is actually a big fan of junk food. In other words, they’re undetectably healthy and super duper yummy.

If you have a cake ball with a good structure, you don’t have to. However, refrigerating them for 10 minutes or so does help them firm up so they don’t crumble.

Dip the stick in the chocolate coating first, then stick it into the cake ball. This will serve as a sort of “glue” for the stick.

How To Make Brown Butter Cake Pop Skewers With Berries + Lemon Ginger Yogurt Dip

They are similar in that they are cake balls on a stick. However, the Starbucks version is not vegan! So this vegan cake pops recipe is perfect for vegan or dairy-sensitive folks!

Of course! If you want to add a topping to them, do so before the chocolate shell hardens and dries. If you want to write or draw on them with some kind of frosting, wait for the shell to dry first.

If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!

Healthy Vegan Cake Pops Recipe

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.These Skinny Cake pops are made lighter by using a box cake mix, egg whites and fat free Greek yogurt – no oil, no butter required!

Some extra fun holiday cake pop ideas are my Rainbow St Patrick’s Day Cake Pops, Skinny Mummy Halloween Cake Balls and Skinny Easter Egg Cake Balls.

She is having a little birthday party in school and I was asked to bring something that wasn’t too messy. I thought cake pops would be perfect, but then I remembered lollipop sticks and 3 yr olds aren’t such a great idea. So, after thumbing though the Bakerella Cake Pops book for ideas we decided on cake balls that look like little cupcakes.

Easy Valentine Cake Pops

Cake pops are all the rave thanks to the very talented Bakerella. But using the traditional method of crumbling the cake with frosting adds a lot of calories to each pop. The only way to make them lighter is by using a cake pop pan, rather than the original method. It’s quicker this way and easier too! I tested out my lighter cake box recipe to see how they would turn out, and it worked like a charm!

I played around with a few cake pop pans and machines out there and realized they are not all created equal. After testing out a bunch of them, I had huge success with the Nordicware cake pop pan. (Which is only about $16 at Target.)

So today, in honor of my daughter’s birthday I am giving away the Nordicware Cake Pop Pan, and Bakerella’s Cake Pop Book on Skinny Bits (courtesy of Target). Giveaway ends Wednesday evening, so hurry!

How To Make Popsicles (ultimate Guide)

Now be warned, these are FAR lighter than traditional cake pops, but they’re dipped in chocolate which will add up if you eat a lot. You’ll still need some self control! Dark chocolate, of course is the healthiest option, but for color purposes today I went with white chocolate. Candy melts (available at Michael’s) were used for my daughter’s cake balls.

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*I weighed the chocolate on each ball to calculate the nutritional info. Although the recipe calls for 48 oz of chocolate, not all of it will be used, but you will still need to buy extra so you have enough to coat the cake balls. I calculated 0.4 oz of chocolate on each cake ball.

Strawberry Greek Yogurt Lollies

Serving: 1 cake pop , Calories: 102.5 kcal , Carbohydrates: 15 g , Protein: 1.4 g , Fat: 4 g , Saturated Fat: 2 g , Cholesterol: 2 mg , Sodium: 68 mg , Sugar: 7 g