- Prep Time: 30 minutes
- Cook Time: 45 minutes
Pumpkin Cake Pops
Tidbits...An autumn twist on cake-pops. I used my lowfat pumpkin bread base dipped in dark chocolate with a topping of autumn leaf sprinkles and nuts and orange colored white chocolate. (Plus an assortment of pumpkin sugar faces)
Ingredients
- Low fat pumpkin cake
- Cubed Pumpkin - 1 cup cubed cooked
- Eggwhites - 2
- Seed oil (Sunflower etc.) - 1/4 cup
- Plain yogurt (low fat) - 1/2 cup
- White flour - 3/4 cup
- Wheat flour - 3/4 cup
- Sugar - 1 cup
- Orange - 1 grated rind only
- Baking Powder - 1 tsp.
- Baking soda - 1 tsp.
- Cinnamon - 1 tsp.
- Salt - pinch
- Cooking spray - for baking pan
- Cake Pops
- Mascarpone - 3 - 4 T
- White chocolate Bar - 2
- Dark Chocolate Bar - 2
- Sprinkles, nuts - to taste
- Cream or Milk - 1 - 2 T (plus orange food color)
Instructions
- Steam cubes of pumpkin for 15 minutes until tender.
- Whisk dry ingredients
- Whip egg whites until fluffy and add yogurt, pureed pumpkin and oil.
- Mix dry ingredients into egg white pumpkin mixture and put in pan sprayed with oil and lightly floured.
- Bake at 375˚ for 45 minutes.
- Cool and crumble for cake pops.
- Mix mascarpone with crumbs and roll into 1 "balls. Refrigerate for 2 hours.
- Melt chocolate in microwave or double boiler. Dip pops in dark chocolate or white chocolate. If you want to color white chocolate, use food coloring mixed into 2 T cream and gently stir into white chocolate.
