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Skinny Mummy Cake Balls

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Ingredients

Adjust Servings:
16.5 oz package yellow cake mix
6 oz plain fat-free greek yogurt chobani
1 cup water
2 large egg whites
baking spray
48 oz baker's white chocolate 20 oz calculated in n.i*
mini chocolate chips for the eyes
1 wooden skewer

Nutritional information

Calories
Carbohydrates
15g
Protein
1.5g
Fat
4g
Saturated Fat
2.2g
Cholesterol
2mg
Sodium
68mg
Fiber
7g
Sugar
g
Blue Smart Points
10
Green Smart Points
Purple Smart Points
Points +

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Skinny Mummy Cake Balls

Features:
    Cuisine:

    Easy Skinny Halloween mummy cake balls made light by using a box cake mix, egg whites and fat free Greek yogurt no butter required!

    • 63 min
    • Serves 48
    • Easy

    Ingredients

    Directions

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    A few great scary additions to these Mummy Cake Balls are Spooky Spider Cupcakes, Chocolate Mummy Cupcakes and Meringue Ghost Cookies or cupcake toppers.,Madison is having a Halloween party in school and Im in charge of bringing the cupcakes, so I thought cake balls would be perfect for 4 year olds and less mess than icing on cupcakes. For an easy Halloween theme I decided to go with mummies and I think they turned out pretty darn cute. These are super easy if I can make them so can you!,Cake pops were made popular by the very talented Bakerella who Im actually going to meet next week, Im so excited! Her cake pops are just darling and if you ever buy her books shes got tons of ideas. The traditional method of making cake pops is by crumbling cake with frosting and forming them into balls. My skinny version is so much quicker I simply use a cake pop pan.,Candy Corn Fruit Parfaits,French Bread Pizza Mummies,Frozen Boo-nana Pops,Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting,Pumpkin Snickerdoodle Cookies


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    Steps

    1
    Done

    Combine the Cake Mix, Yogurt, 1 Cup Water and Egg Whites in a Large Mixing Bowl and Beat Until Combined Place the Batter Into a Pastry Bag or Large Ziplock Bag With the Tip Cut Off

    2
    Done

    Pipe the Batter Into the Prepared Cake Pop Pan and Bake About 18 Minutes (i Rotated the Pan After 10 Minutes to Be Sure They Baked Evenly). Let It Rest 5 Minutes Before Opening the Pan.

    3
    Done

    Place the Cake Balls on a Wire Rack and Repeat With Remaining Batter. Using a Scissor, Cut the Seam Off the Balls.

    4
    Done

    Refrigerate the Cake Balls For About 45 Minutes, This Helps the Chocolate Stick to the Cake.

    5
    Done

    Melt Some of the Chocolate in the Microwave According to Package Directions, Careful not to Over Heat the Chocolate. If It's Too Thick

    6
    Done

    Add a Drop of Oil to Thin Out.

    7
    Done

    Use the Wooden Skewer and Insert Into the Cake Ball, Then Dip in Melted Chocolate. Let the Excess Drip Off Then Place Each Ball on Parchment or Wax Paper.

    8
    Done

    Place Remaining Chocolate Into a Piping Bag and Drizzle Onto the Tops of the Balls to Make a Criss-Cross Effect to Resemble a Mummy Wrap.

    9
    Done

    Place the Mini Chocolate Chips Over the Chocolate For Eyes and Set Aside to Dry.

    Avatar Of Dahlia Simmons

    Dahlia Simmons

    Global gastronaut exploring the diverse cuisines and flavors of the world.

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