Frozen Greek Yogurt Cake Pops {Chorific Recipes}

Good Tuesday morning to you! By now, hopefully your Easter candy induced candy coma is over. I actually didn’t do too bad this year — I probably only ate 2 or 3 servings of candy on Easter instead of the usual day-long candy feast. :) And I’ve only had a little bit since then. Every year I say I’m not going to eat any Easter candy the day after Easter, and well, that never ends up happening. I cannot be trusted around Reeses pieces eggs.

You know what else I can’t be trusted around? Yeah, you guessed it. Another CHOrific recipe. This time, it’s Frozen Greek yogurt cake pops. I don’t know how this happened. Actually, I do — I was making cake last week and it turned out I had an extra cake.

And we all know what you do when you have extra cake…

You make cake pops! But these were different than Bakerella’s recipe. No frosting here. Just Chobani!! <— two exclamation points means you know this is a good one.

I mixed super-thick Greek yogurt with cake crumbs, rolls the cake mixture into balls, then dunked them into strawberry flavored Chobani before sticking them in the freezer to set.

I’m pretty sure these will be a new summer go-to dessert for me. And minus the whole chocolate cake part, I’d say they’re 100% healthy.

Frozen Greek Yogurt Cake Pops

Crumbled chocolate cake is mixed with strained Greek yogurt for a intense, subtly tangy chocolate cake pop. Customize the cake pops by dunking them into your favorite flavor of Greek yogurt.

Makes 15 to 20 cake pops

Prep time: 30 minutes

Bake Time: no-bake

½ cup 2% plain Chobani Greek yogurt
2 cups chocolate cake crumbs
2 6-ounce containers Chobani strawberry Greek yogurt
Cookie crumbs or sprinkles (optional)

Line a small bowl or plastic container with 2 to 3 paper towls. Place the 1/2 cup plain yogurt in the bowl; refrigerate overnight (the yogurt will become very thick).

In a medium mixing bowl, use clean hands to mix the thickened yogurt and cake crumbs until mixed well. Form the mixture into one-inch balls (if the mixture is too dry, add a touch of plain yogurt until moist enough to mix). Set the balls on a cookie sheet lined with parchment paper. Freeze 15 minutes.

Remove the cake balls from the freezer. Insert one lollipop stick about half way insert half way into a cake ball.*

Place the strawberry yogurt in a small bowl. Carefully coat each cake pop with the yogurt, sprinkle with cookie crumbs, then place in a styrofoam block. Freeze the cake pops 30 minutes or until set. If freezing the cake pops longer than 30 minutes, allow them to thaw for about 10 minutes before eating.

*To get the cake pops to stay on the lollipop sticks easily, I melt about 1/4 cup of Candy melts (such as Wilton) in a microwave safe bowl (microwave them on High in 30 second increments, stirring in between, until smooth). Dip about 1/2-inch of a lollipop stick into the melted candy, then insert half way into each chilled cake ball. Allow the lollipop sticks to set about 10 minutes before dunking into the yogurt.

Tagged as: cake pops, chobani, greek yogurt