Cranberry Champagne Coconut Snowballs

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Cranberry Champagne Coconut Snowballs


1 (16 ounce) package angel food cake mix

Sweet sparkling wine

1 (8 ounce) package reduced-fat cream cheese (Neufchatel), softened

2 (6 ounce) containers vanilla fat-free, sugar-free yogurt

1 cup fresh cranberries, very finely chopped

1½ cups frozen light whipped dessert topping, thawed

2 cups flaked or shredded coconut

Sugared Whole Cranberries (see Tip) (optional)

Fresh mint leaves (optional)


Prepare the cake mix according to package directions except substitute sparkling wine for the liquid in the cake. Use any suggested pan size and bake according to package directions. Cool cake on a wire rack. Line trays or baking pans with waxed paper; set aside.

In a very large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in one carton of the yogurt until smooth. Stir in chopped cranberries. Crumble cake into the cream cheese mixture. Beat until combined. Drop cake mixture into 25 mounds on prepared trays or pans, using about 3 tablespoons (#20 scoop) cake mixture for each mound. Roll mounds into balls. Freeze for 1 hour or until cake balls are firm.

Line a baking sheet with waxed paper; set aside. In a medium bowl fold together the remaining carton of yogurt and the dessert topping. Working with one cake ball at a time, insert a fork gently into each ball. Spread a very thin layer of the yogurt mixture over each ball, leaving the base of each ball unfrosted. Sprinkle coconut evenly over the frosted balls. Using a flat metal spatula, gently slide off the cake ball and place on prepared baking sheet. Repeat with remaining cake balls, yogurt mixture, and coconut. Chill for 1 to 24 hours.

To serve, place snowballs on a cake plate and, if desired, garnish with sugared whole cranberries and fresh mint leaves.


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