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admin | Low Carb Meal Ideas | 16.01.2014
Cake pops made lighter by using a box cake mix, egg whites and fat free Greek yogurt – no oil, no butter required! She is having a little birthday party in school and I was asked to bring something that wasn't too messy, so I thought cake pops would be perfect! Cake pops are all the rave thanks to the very talented Bakerella, but using the traditional method of crumbling the cake with frosting adds a lot of calories to each pop. I played around with a few cake pop pans and machines out there and realized they are not all created equal. So today, in honor of my daughter's birthday I am giving away the Nordicware Cake Pop Pan, and Bakerella's Cake Pop Book on Skinny Bits (courtesy of Target). Now be warned, these are FAR lighter than traditional cake pops, but they are dipped in chocolate, which will add up if you eat a lot, so you'll still need some self control! 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). Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake. April 21, 2014 By Carolyn 14 Comments Sweet gluten-free chocolate pound cake and low carb salted caramel in a delicious Starbucks copycat recipe. I will tell you that I wasn’t all that well prepared when I did decide to make my cake pops, as I discovered I only had 10 lollipop sticks in the house.
Beach Ball Cake Pops - Complete recipe and photo tutorial to make these cute summer party treats!

Chocolate Chip Banana Cake, a healthy banana cake made with coconut oil and old fashioned rolled oats. But then I remembered lollipop sticks and 3 yr olds aren't such a great idea, so after thumbing though the Bakerella Cake Pops book for ideas we decided on cake balls that look like little cupcakes. The only way to make them lighter is by using a cake pop pan, rather than the original method; it's quicker and easier too! After testing out a bunch of them, I had huge success with the Nordicware cake pop pan, which is only about $16 at Target. Insert the tip of the stick into the melted chocolate, then into the cake ball (this helps hold the stick in place).
Dip the cake pops into the chocolate, let the excess drip off then place stick on a styrofoam block about a minute, then add sprinkles on top if using. 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 was already well set in my low carb ways at that point, so I wasn’t drawn to them so much for their promise of a sweet treat, but more because they struck me as simply brilliant.
I don’t blame them one bit for jumping on that train, because kids and adults alike love cake pops. And then providence gave me the little push I needed in the form of some cake that didn’t come out of the pan in one piece. So I made those and turned the rest into cake balls or cake truffles, whichever you prefer.

It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I tested out my lighter cake box recipe to see how they would turn out, and it worked like a charm! I am quite sure that the idea of crumbling a cake, mixing in a little frosting, rolling it into little balls, sticking lollipops into them and dipping them in chocolate would never have occurred to me in a million years. I was trying to make muffin tops out of my Low Carb Chocolate Pound Cake and I apparently didn’t grease the pan very well because they stuck like mad. Not one to waste good food, I took all the bits and pieces and popped them into a bag and stuck them in the freezer for a time when I wanted to give my low carb cake pops a go.
Oh, and they taste lusciously decadent – a bite of rich mocha cake inside, with chocolate frosting on the outside. I’ve seen snowmen and Christmas ornaments and a veritable menagerie of animal-shaped cake pops and I marvel at them.

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