PIñA COLADA CAKE POPS

Piña Colada Cake Pops image

Try these delicious and flavorful tropical cake pops for dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 30m

Yield 24

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 140, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Cake Pop, Sodium 390 mg, Sugar 23 g, TransFat 0 g