These Easter Egg cake balls are such a fun Easter dessert idea! Made lighter by using a box cake mix, egg whites and fat free Greek yogurt – no oil, no butter required!
16.5ozpackage yellow cake mix(or flavor of your choice)
6ozplain fat-free Greek yogurt(Chobani)
2large egg whites
48ozWilton colored candy melts(20 oz used total, calculated in n.i*)
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.
*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 ball.**Sprinkles and decorations not included in n.i.