Monday, December 12, 2011

Red Velvet Cake Balls - Part 2

Our first take on Red Velvet Cake Balls featured milk-chocolatey goodness. We also promised a lower-calorie, lower-fat version and here ya go:

Doesn't look particularly healthy, does it? But it is (at least healthier than most holiday goodies), thanks to a nutrient-packed secret weapon from that last holiday...

Most cake box mixes call for at least two eggs (164 calories -- 104 calories from fat) and 1/2 a cup of oil (964 calories -- 100% from fat). Leave out the eggs and oil and use, instead, 2 cups of canned pumpkin. It's got 166 calories (only 12 calories from fat) and gives you 0 cholesterol, 5 grams of protein, and loads of Vitamin A. Night vision, anyone?

It works great in muffin and cupcake recipes. When I was making these Red Velvet Cake Balls it was a bit messier than the egg/oil version. The consistency with pumpkin is moister/gooeyer; but you can compensate by freezing them a bit longer before rolling in white chocolate and sprinkle heaven.


  1. How does it change the taste? Since I'm allergic to eggs it is always nice to see an alternative and the canned pumpkin sounds like an interesting alternative.

  2. Hi Gatorfoodie!

    It doesn't seem to change the taste much (if at all), especially with something as flavorful as Red Velvet. I'm not sure how it'd fare in a lighter flavored cake mix, say vanilla. Our kids (and guests) are eating this stuff up!

    Fellow Gator,