Skinny Easter Egg Cake Balls

Low Fat Cake Balls

A fun Easter dessert idea, cake balls decorated as Easter eggs! Put them in a basket and watch them disappear.

We are all ready for the Easter bunny in my home. We painted some eggs, we made cake balls, maybe we’ll even get to see the Easter bunny himself.

These cake balls were fun to make, and are made lighter than traditional cake balls by using a box cake mix, egg whites and fat free Greek yogurt – no oil, no butter required! Because I use a cake ball pan, there’s no need to mix the cake with frosting, which is time consuming and adds a lot more fat and calories.

Aren’t these just the cutest?!  And yes, they taste just as good
as they look. To make them look like
Easter eggs, we drizzled some colored chocolate on them, used some sprinkles,
and just played had fun playing around with them.  I packed some in small boxes to give away as Easter gifts.

You can come up with countless ways to decorate cake balls, using the same basic recipe with this Nordic Ware Cake Pop Pan I purchased at Target. I highly recommend buying 2 pans if you plan on making these to speed this up. The candy melts were from Wilton, which I purchased at Michael’s.

Skinny Easter Egg Cake Balls
48 • Size: 1 cake ball • Points +: 3 pts • Smart Points: 6
102.5 • Fat: 4 g • Carb: 15 g • Fiber: 0 g • Protein: 1.4 g • Sugar: 7 g
68 mg


  • 16.5 oz package yellow cake mix(or flavor of your choice)
  • 6 oz plain fat-free Greek yogurt (Chobani)
  • 1 cup water
  • 2 large egg whites
  • 1 tsp vanilla extract
  • baking spray
  • 48 oz Wilton colored candy melts (20 oz used total, calculated in n.i)*
  • sprinkles


Preheat oven to 350°F. Lightly spray a the cake pop pan with baking spray.

Combine all the cake ingredients 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.

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.

Place cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls.

Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.

Melt some of the white chocolate melts in the microwave according to package directions, careful not to burn the chocolate. Insert the tip of a bamboo skewer into the melted chocolate, then into the cake ball (this helps hold the stick in place) and dip each ball into the chocolate, then onto a sheet of wax paper.

To cover the little hole you get from the skewer, dip the stick in the melted chocolate, then onto the hole.

Repeat with the remaining balls and chocolate topping with sprinkles as you dip before the chocolate hardens, or drizzle with chocolate if desired.

Makes 48 balls.

*I weighed the chocolate on each ball to calculate the nutritional
info. Although the recipe calls for 48 oz of chocolate, not all of it
will be used, but you will still need to buy extra so you have enough to
coat the cake balls. I calculated 0.4 oz of chocolate on each cake

Sprinkles and decorations not included in n.i.