Serving Size: 24 cake pops | Prep Time:30 mins | Cook Time: 15 mins | Desserts
1 box red velvet cake mix
2 egg whites
1 cup Astro Athentikos® Greek Plain 0% yogourt
3/4 cup water
1 tsp vanilla extract
12 oz. white chocolate candy melts
You will also need:
Paper cake pop sticks or straws
Preheat oven to 350ºF and lightly spray cake pop moulds with cooking spray. Set aside.
Beat together the cake mix, egg whites, Astro Athentikos Greek Plain 0% yogourt, water and vanilla in a large bowl until smooth.
Fill the base of the cake pop moulds with 1 tablespoon cake mix.
Secure the mould lid and bake for 15 minutes.
Let sit 5 minutes before transferring balls to rack to cool. Balls can be placed in fridge to help them cool.
On a stovetop set to medium high heat, put chopped white chocolate in heatproof glass container set in a skillet with an inch of water. When water starts to simmer, turn off heat and stir until chocolate is melted.
Transfer melted chocolate to a low, wide bowl. Dip tip of cake pop stick into chocolate and gently insert into cake pop. Let set for 5 minutes.
When cake pop sticks are secure, reheat chocolate if necessary, then dip each cake pop into melted chocolate, rolling to coat surface evenly.
Place on parchment paper and immediately sprinkle with gold sprinkles before chocolate hardens.