Low-Fat Cake Balls

Cake pops are one of my favorite recent food trends, not because I think they taste all that much better than regular old cake, but because once and a while we all make that cake that doesn’t rise or come out just how we planned and won’t serve to people but can’t bear to throw away.

That’s the beauty of cake pops: They’re very forgiving. You can start out with dry or crumbly cake and still come out with something delicious.

Chobani sent me a few of their 32oz yogurt containers for their Just Add Good cooking campaign. They’ve added a new Kitchen page to their website full of yogurt recipes and beautiful photos to get your gears turning.

When I made these cake balls, I swapped out the oil in the cake recipe for an equal amount vanilla Greek yogurt. For the frosting I mixed the cake with, I swapped out the butter for 1/2 the amount called for of plain 2% greek yogurt. The result was just as moist and delicious as any cake ball I’ve made before.

Since you lose richness when you cut the fat out of a recipe, this works better with bitter or spicy cake flavors like chocolate, pumpkin, or carrot cake. I used a gluten-free pumpkin spice cake with a white chocolate coating. 

Don’t forget when melting chocolate to look for baking chocolate instead of chocolate chips. Baking chocolate melts smoother and makes a better coating for the cake pops.