[LITE] CHEESECAKE BALLS

 

 

I started out to wanting to make cake balls…well a “healthier” version of cake balls. I say healthier, rather than healthy because let’s face it, cake balls are in no way or shape something you could ever consider healthy. But then again, most desserts usually end up with that distinction. I made the most AMAZING cake balls for Thanksgiving...Rum Cake Balls. Not rum balls…rum CAKE balls. Yes there is a difference. And before you ask, no I didn’t post about them, sorry! Maybe I will give them another whirl for Christmas. They were all rummy and delicious but I felt kind of guilty when I shoved a whole handful in my mouth because I felt like it was like a billion calories.

 

On a side note, my friend Jen B. (I have to specify the B. because it seems I have like 8 friends named Jen in some form), is totally addicted to finding healthier versions of food. She inspired me to completely cut out oil in my dessert baking and replace it with applesauce. No one can ever tell, it’s amazing! So she is also my inspiration with trying to figure out how to make such deliciousness as is the cake ball not make you feel like you have to do a 5 mile sprint in order to work off those calories.

 

So I set out in pursuit of a {lite} cake ball recipe. I knew it could be done…I just knew it. I did some hardcore google research (really, what did we do before google?!?) and I came across this recipe for 100 calorie cake balls from Carly over at Creativelive. I was intrigued. She [GET THIS] replaced all the oil and eggs with…[WAIT FOR IT]….BANANAS! Say what??!?! Yes, Bananas! I knew about applesauce, but bananas was news to me! The cake part of the recipe calls for only 3 things – l box of Sugar-free yellow cake mix, 2 bananas, and water. Yep…that’s it. You bake it then mix in some cream cheese (rather than icing), then dip it in almond bark. So of course I was curious and had to try this concoction.

 

Meanwhile, back on Google I was reminded about the Pumpkin Spice Cake Balls that I also made for Thanksgiving. I got that recipe from Bake at 350° and they came out really good. So I thought about using the same principle of icing replacement with cream cheese and decided I had to try that too. Might as well do it all together! Who says you can ever have too many desserts? Not this girl! :)

 

So I went to the store and picked up a few things.

 

 

For the vanilla cake balls, I mixed the sugar-free yellow cake mix with 2 bananas and 1/2 cup of water. To make it easier, I mixed the bananas and water in the blender first, then added that goop to the cake. For the pumpkin cake balls, I mixed carrot cake mix (spice cake mix works awesome too!), a 15 oz can of pumpkin and 3/4 cup of water. Easy peazy. Then I baked the cakes and let them cool. For each cake, I mixed in 1/2 a bar of reduced fat cream cheese. I think the 1/2 bar was plenty because any more and it might have overpowered the cake totally. Roll into balls, freeze, dip in almond bark (I chose vanilla!) and then cover in sprinkles.

 

 

Sorry I don’t have more/better pics. I used my camera phone only to figure out [later] that the lens was smudgy! :(

 

I brought the whole container to work so I could do some product testing and they were gone by the end of the day! This was the first time that I used sugar-free cake mix and it really wasn’t too bad. It is sweetened with Splenda (which I HATE with a passion!) but it didn’t really bother me. On top of that, the cream cheese instead of the frosting really cuts the carbs of the whole  project. I really like the idea of using fruit to replace oil and eggs. I will definitely try that again! With the bananas, there is a slight (and only slight) banana taste but adding a bit of vanilla extract would cover that up a bit.

 

The verdict: well, in my humble opinion, the cream cheese is no comparable substitute for the sweetness of cake frosting. You just can’t match that kind of sugar with a low carb dairy product. BUT…and a big BUT here, it gives you quite the delicious cheesecake flavor. And I am not really even a cheesecake fan. So, while I didn’t make an official “lite” cake ball, I sure made some awesome [Lite] Cheesecake Balls and [Lite] Pumpkin Cheesecake Balls! Score one for the healthy dessert team! I have already had numerous requests for the recipe today. And from all kids of people…not just the healthy ones! The best part is that you don’t have to tell people these desserts are lite! Or, maybe you do…that is the only way I could get some people to try them.

 

So if you like cheesecake flavor and desserts that aren’t super sweet, try these out. Let me know if you like them and if you have any improvements…I would love to know!

 

Until later, happy baking!

 

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I’m linking up to these parties:

Tuesday: Tip JunkieToday’s Creative BlogA Diamond in the StuffNot Just a HousewifeWednesday: Lil’ LunaThe Trendy Treehouse, Savvy Southern StyleGinger Snap CraftsBlue Cricket DesignSew Much AdoThursday: House of HepworthsShabby Creek CottageMy Repurposed LifeFriday: Romantic HomeTatertots and JelloRemodelaholic, 504 MainSaturday: Be Different Act Normal,Kojo DesignsSix Sisters’ Stuff; Sunday: I Heart Naptime,  Flamingo ToesHomemaker on a DimeUnder the Table and DreamingThe DIY ShowoffMonday: Craft-O-ManiacSkip to My LouLines Across My FaceMaking the World CuterHome Stories A2Z;

4 Responses to “[LITE] CHEESECAKE BALLS”

  1. Phyllis says:

    Love your cheesecake pops they are sooo cute and colorful…what a great idea…I am a new follower of yours and will be back again…come on over for a visit…

  2. I just started Weight Watchers (I know difficult choice right at the holidays!), and I’ve been trying to make my goodies “healthier” too! Thanks for sharing, I will have to put this on my list to try! Found your link from the Tatertots and Jello Link Up!

  3. I love cake balls, and I love the fact you tried to make them a little healthier, that means I can eat a few more right:)

  4. Meg O. says:

    Yum! Looks delicious. I’ll have to try this soon!

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