April 30, 2011

Low(er) Sugar Cake Pops

I noticed a bump in traffic to my blog the past few weeks with a few visitors from Google looking for “Sugar Free Cake pops” and “Diabetic Friendly Cake Pops”. I had previously mentioned that you could use sugar free cake mixes and icing to reduce the sugar, so I thought I would give it a try and see how well they turn out. My only hesitation is that the icing uses Splenda instead of sugar. While I believe Splenda is better for you than some of the other options, any large quantity of artificial sweetener is probably not good. I thought I’d take the opportunity to try a low sugar frosting recipie.

I started with this absolutely sugar free recipe, and substituted whipping cream for heavy whipping cream. The down side is pudding mix contains aspartame. I figure (and I admit I have no real knowledge) that this recipe probably has a smaller amount of artificial sweetener from the sugar free frosting made with Splenda because pudding doesn’t tend to be as sweet as icing. Therefore, one could get away with less. At least in theory.

To make this frosting, mix the pudding mix into the following liquids, and whip for about 5 minutes minutes until creamy.

  • 1.5 ozs sugar-free instant pudding mix
  • 3/4 cup skim milk
  • 2 1/4 cups whipping cream

The heavy whipping cream has a lot of fat, especially saturated fat. Given that candy melts are also very high in saturated fat, I decided to go with the regular whipping cream (heavy whipping cream has no sugar, regular has a very small amount). The trade off is the consistency’s not great for icing a cake – but we’re making cake pops so it doesn’t need to be! I probably used a little over half of the icing I made.

The pops were yummy as always. The sugar in the pops are mainly good sugars (from milk) which have a low glycemic index.

Calorie Count (Approximately): 61.7
2.8 Calories from the Pudding
43 Calories from the Cake Mix
0.6 Calories from the Skim Milk
15.3 Calories from the Whipping Cream

Sugar Count (Approximately): 0.4 Grams
0 grams from the Pudding
0 grams from the Cake Mix
0.1 grams from the Skim Milk
0.3 grams from the Whipping Cream

Fat Count (Approximately): 2.4 Grams (1.3 Saturated)
0 grams from the Pudding
0.8 grams from the Cake Mix (0.3 Gran Saturated Fat)
0 grams from the Skim Milk
1.6 grams fat from the Whipping Cream (1 Gram Saturated Fat)

The calories/fat/sugar count of a “regular” cake pop vary by the type of cake and icing you use. I pulled a random box of cake mix at the grocery store to get an estimate of about 83 Calories, 7.2 grams of sugar and 3.8 grams of fat. My goal for low sugar also cut my fat count by a third. The big problem is the candy melts (which I didn’t include in the totals). Wow are they bad for you. They double the fat and calorie count, and add another 6 grams of sugar. Worse still, the fat is almost all saturated fat! I’m also not a huge fan of the taste, so I have plenty of motivation to find an alternative.

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  1. […] not sure if it’s because of the low sugar frosting, or because this is only my second attempt at cake pops, but the new ones lack structural […]

  2. […] the to-do list. I should also come up with a better sugar-free cake pop recipe, since that is also extremely popular on my blog. A pudding based icing and cake from a box? Yeah, I can do better than […]

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