Protein Cake Pops

INGREDIENTS:

For the cake pop mixture:
• 80g self-raising flour
• 1 egg
• 125g apple sauce
• 70g sweetener (I use monkfruit)
• 40g Women's Best FitWhey Protein
• 150g fat free yogurt
• 1 tsp vanilla essence
• Pinch salt

For the frosting
• 60g fat free yogurt
• 60g light cream cheese
• 20g Women’s Best FitWhey Protein powder

For the topping
• 100g white chocolate, melted
• 25g sprinkles

METHOD

1. Preheat the oven to 175°C and line two 4-inch baking tins with parchment paper or lightly grease them.

2. In a large bowl, mix together the dry ingredients: self-raising flour, protein powder, sweetener, and a pinch of salt until evenly combined.

3. Add the wet ingredients: applesauce, yogurt, egg, and vanilla essence to the dry mixture and stir until a smooth batter forms.

4. Divide the batter evenly between two greased 4-inch cake tins. Bake for approximately 18–25 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool completely.

5. To make the cake pops, crumble the cooled cakes into a large bowl. Add the cream cheese, yogurt, and protein powder, then mix until the mixture is smooth and holds together easily when rolled into balls. Once rolled into balls, place the cake pops into the fridge to chill until firm.

6. Melt the white chocolate until smooth, then coat each cake pop evenly and decorate with sprinkles. Place the cake pops in the fridge until the chocolate has fully set.

7. Store the cake pops in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.

Enjoy!