Could cakeballs be...gasp...made a tiny bit healthy(er)?
A flash of cakeball genius hit me as I was making strawberry yogurt filled cupcakes the other day.
I had a bowl full of the insides of vanilla cupcakes and half a carton of yogurt leftover.
Hmm...I thought...yogurt is kind of the same consistency as frosting...I wonder if it would hold cakeballs together?...I wonder if it would taste good?...Let's give it a try...
You can see the little strawberry pieces from the yogurt...it looks a little funny, but it actually turned out pretty great. I put them in the freezer for about 15 minutes, then dipped them in white chocolate almond bark.
My taste testers said that they didn't taste like regular cakeballs, but not in a bad way. They thought the yogurt cakeballs were lighter than the frosting kind and would be perfect for brunch!
Now, if only there was a way to make almond bark healthy(er)...
1 comment:
Just curious, how does one apply to be a taste tester? I'd like to submit my application!
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