Ingredients:

  • 15.25 oz strawberry cake mix
  • 1 cup water
  • 1/3 cup avocado oil
  • 3 large egg whites
  • 4 oz Neufchâtel cheese, softened
  • 0.5 cup freeze-dried strawberries, pulverized
  • 1 tsp lemon zest
  • 12 oz white chocolate melting wafers
  • 1 tsp coconut oil

Instructions:

  1. Prepare the 15.25 oz strawberry cake mix with 1 cup water, 1/3 cup avocado oil, and 3 large egg whites according to the box instructions. Bake in a 9x13 inch pan for 25 minutes or until set.
  2. Let the cake rest until it is room temperature until the pan feels cool to the touch.
  3. Tear the cake into chunks and rub them together in a large bowl until you have fine, uniform crumbs.
  4. In a separate bowl, whip the 4 oz Neufchâtel cheese with 1 tsp lemon zest and 0.5 cup pulverized freeze dried strawberries.
  5. Fold the cheese mixture into the cake crumbs.
  6. Scoop and roll the mixture into 26 even balls until they are smooth and crack free.
  7. Place the balls in the freezer for 15 minutes until firm but not frozen solid.
  8. Melt 12 oz white chocolate wafers with 1 tsp coconut oil in 30 second bursts.
  9. Use a fork to submerge each ball in the chocolate, tapping off the excess.
  10. Place on parchment and add a pinch of berry dust until the shell is matte and hard.