Tips: If necessary, use damp hands to form the cake mixture into balls.
If desired, prepare as directed in Steps 1 and 2, except omit freezing the balls until firm and place balls in airtight containers. Store in the refrigerator up to 3 days or freeze for up to 1 month. If frozen, let stand at room temperature 30 minutes before continuing as directed in Steps 3 and 4.
1 starch, 1/2 fat, 1/2 fruit