These sugar free Easter egg pops are easy to make, fun to decorate, and taste like a sweet dream! To make them as described here you’ll need a pound of sugar free white candy coating chips, which you’ll probably need to buy online. However, if you want to make them from items you can get at the grocery store, simply make a chocolate-covered version by substituting Hershey’s Sugar Free Chocolate Chips for the white coating chips. You can still decorate them with colorful stripes, dots or swirls of Sugar Free Glaze, the recipe for which is provided below.
For this recipe you’ll need waxed paper, a package of lollipop sticks, a block of Styrofoam, a package of plain plastic sandwich bags, and curling ribbon.
1 package Pillsbury Moist Supreme Sugar Free Classic Yellow Cake Mix prepared following the 13 x 9″ sheet cake directions
1 can Pillsbury Creamy Supreme Sugar Free Vanilla Flavor Frosting
2 teaspoons of orange or lemon extract
Orange or yellow food coloring (optional)
1 pound sugar free white candy coating chips
After the cake has been baked and cooled completely, crumble it into a large bowl. Stir in a little more than half the can of frosting, and mix well. If the mixture seems a little stiff, add more frosting. Stir in the flavoring and the food coloring until the mixture is the color you’d like. You may find it easier to do the mixing with your hands. Place waxed paper on a cookie sheet. Start rolling the cake mixture into 1″ balls, tapering them at the top to resemble eggs. You should have 30-40 eggs when you’re done.
Melt the sugar free candy coating or chocolate chips in the microwave as follows: pour the chips into a medium-sized microwave safe bowl, preferably glass, and heat for one minute, stopping every 10-15 seconds to stir the chips thoroughly. Repeat the process if more time is needed, stopping as soon as the chips melt. Dip the tip of a lollipop stick into the melted coating and stick it less than halfway into the bottom of one of the eggs. Repeat the process until all the eggs have sticks, and place them in the freezer for 5-10 minutes to firm up.
Take the pops out of the freezer and re-melt the coating if necessary. Dip each egg into coating and carefully rotate it until it’s covered. Gently rotate the pop to remove any excess coating, giving it a very slight shake if necessary. Stick the pop in the block of Styrofoam to dry, and continue the process until all the pops are dipped. While the pops dry, make a few batches of Sugar Free Glaze to decorate them.
1/3 cup sucralose (brand name Splenda)
6 teaspoons cornstarch
1/2 teaspoon vanilla extract
3-5 teaspoons water
Using a blender or food processor, process the sucralose and the cornstarch together until the mixture resembles a fine powder. Pour the powder into a bowl and stir in the extract and 3 teaspoons of water. Add food color until the glaze is the color you fancy. If the glaze is too thick, add more water, a teaspoon at a time.
Spoon the glaze into a plastic zipper bag, and snip off the very tip to make a miniature pastry bag. Use the bag to pipe the glaze onto the pops in a variety of patterns. Put the pops back into the Styrofoam to dry. Once they’ve dried completely, package them for Easter baskets by placing a sandwich bag over each egg and tying it securely with a length of curling ribbon.
Check out some more choice sugar free candy recipes!