Every once in a while, maybe for holidays or a birthday, you just have to have some real dessert. Cake balls and cake pops seem to be all the rage right now, but these little pastry bites are usually dense with mounds of icing and covered with candy chocolate coatings. Here’s a much more diabetic-friendly version. It may not exactly be healthy, but it’s a nice change of pace for a special occasion.
1 box sugar-free cake mix, prepared and cooled
1/2 to ¾ cup raspberry fruit spread, no sugar added
1 sugar-free vanilla pudding mix
¾ cup skim milk
1 ½ cup low-fat whipped topping
Take your cake and crumble it into a bowl. Use your fingers or a wire whisk to break up the big chunks.
Add ½ cup of the fruit spread and fold it in with a large spoon. Take a small fistful of the mixture and squeeze it—you want the mixture to hold together so you can roll it into balls. If it’s still too dry and crumbly, mix in a bit more fruit spread.
Lay out some waxed paper or parchment on a tray. Roll the cake mixture into balls, like meat balls, and place them on the tray. Refrigerate them for about 30 minutes to let them firm up a bit.
In a bowl, add ½ cup of cold skim milk and a box of pudding mix. Beat with a whisk or electric mixture until firm. Fold in the whipped topping. The mixture should be a loose spread.
Place the cake balls in truffle candy papers or miniature cupcake papers. Top with about a teaspoon-sized dollop of the icing.
Photo: Your Cup Of Cake