I love Starbucks...turns out my 2 year old does too....but not for the same reason. She really enjoy those cake pops (a bit of cake on a stick). Every once and a while I don't mind indulging her with one. Thankfully, more times than not half of it falls to the floor so she's essentially only having half a cake pop which is enough sugar/junk for mama and toddler to be satisfied with. (waste of money...i know)
BUT...my toddler loves the idea of a cake pop and...so do I so I've been trying to come up with healthier solutions to divert the sugar and the Star$$BUCKS spent on it.
Option #1 (so far)
Yogurt Pops!!
Sounds great...in theory. Typically a summer treat...so the littles can eat this outside. It can get a bit messy.
I used a coconut based yogurt (dairy free) that had strawberry/banana mix.
added a 1/2 teaspoon of honey
and poured it into my cake pop mold tray and froze it.
Took an hour to freeze....about a half hour into it is when I put the sticks in so they stand straight.
PS. I got the mold pan and pop sticks from Michaels Arts & Crafts
Pros: Healthy and delicious summer treat!
Easy for toddler to handle.
You could probably eat this before it actually melts.
Cons: For a toddler to eat before it melts: almost impossible.
Can be quite messy.
Not easy for toddler to put this down and pick up again.
My toddler was into it for maybe a minute then the novelty wore off.
Back to the drawing board........stay tuned.
Option Two:
Bobs Red Mill Vanilla Cake Pop - Gluten Free
TAKE ONE:
Ingredients:
1 bag of Bobs Red Mill Vanilla Cake
1 cup of Coconut Oil
3 egg whites (carton = 2/3 cup)
1 cup of water
Mix all ingredients together; pour batter to just top the bottom half of cake pop tin; bake in oven @ 325 degrees; for 25 minutes
Icing:
2 tbs of Simply balanced (berry blend freeze dried fruit) (TOO MUCH SUGAR)
1 cup of Chobani Greek Yogurt (strawberry banana)
1 tsp organic vanilla
2 tbs of organic powdered sugar (Woodstock) (NOT ENOUGH POWDERED SUGAR)
The outcome:
The cake was DELICIOUS!!! The icing tasted great BUT the consistency wasn't that great.
Even though I put it in the refrigerator to harden a little bit....it didn't do much.
I looked at other recipes and I definitely notice a 1 cup Greek yogurt to 1/2 cup powdered sugar ratio.
TAKE TWO:
Cake recipe same as above.
Icing:
1 cup Chobani Greek yogurt
1 tsp organic vanilla
1/2 cup powdered sugar (Woodstock)
1 DANNON Danimals Smoothie (Strikin' Strawberry Kiwi)
1 tsp Agave Nectar
Whip together; refrigerate for 30 minimum
The outcome:
The cake was once again DELICIOUS.
