Frozen Creamy Orange Pop Food

CREAMY ORANGE POPS

Steps:

• In a small saucepan, combine juice concentrate and sugar over medium-low. Cook, stirring, until sugar is dissolved, 3 minutes.
• Stir in yogurt and vanilla. Transfer to a large liquid-measuring cup, pour into ten 3-ounce ice-pop molds, and insert ice-pop sticks. Freeze until pops are solid, about 6 hours (or up to 1 week). Briefly run molds under hot water to release pops.

FROZEN ORANGE POPS

Steps:

• Bring the orange juice and honey to a simmer in a wide saucepan, whisking occasionally, over medium-high heat. Cook until reduced to 2 cups, about 25 minutes. Let cool completely.
• Add the orange-honey mixture, yogurt, orange zest, vanilla and a pinch of salt to a blender and puree until smooth. Pour into the pop molds. Freeze until set, at least 4 hours or overnight.
• To serve, take a pop from the freezer, run it under warm water and unmold.

"CANDY CORN" FROZEN CITRUS CREAM POPS

Steps:

• Put one can of milk in each of 2 bowls, then whisk lemon zest, 1/3 cup lemon juice, and 18 drops yellow food coloring into one bowl.
• Whisk orange zest, orange juice, 2 tablespoons lemon juice, and remaining 18 drops yellow and 9 drops red food coloring into second bowl.
• Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then gently fold half of cream into each condensed milk mixture.
• Divide orange mixture among the molds, about 2 1/2 tablespoons per mold, then freeze until firm, at least 30 minutes.
• Divide lemon mixture among molds, about 2 1/2 tablespoons per mold.
• Place cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 8 hours.
• If using a multiple-pop mold, partially submerge up to 1/4 inch from top of mold in a large bowl or sink of room-temperature water for 30 seconds. Remove mold from water, then remove cover and pull out pops.
• If using individual molds, run hot water over them for about 5 seconds, then let stand 30 seconds and remove cover.
• In either case, serve immediately or wrap individually in plastic wrap and freeze until ready to serve.

CREAMY ORANGE YOGURT POPS

Steps:

• In a small bowl, combine the yogurt, orange juice concentrate and vanilla. Fill each mold or cup with 1/4 cup yogurt mixture; top with holders or insert sticks into cups. Freeze.

BOOZY FROZEN CREAM BARS

Steps:

• Pour 1/3 cup of the coconut cream out of the can and reserve. Add the orange zest, remaining coconut cream, 2 tablespoons of the honey, the Campari and lemon juice to a blender. Slice the ends and rind off the oranges, cut into chunks and add to the blender. Purée until smooth.
• Fill 8 ice pop molds two-thirds of the way up with the mixture. Add the ice pop sticks and freeze until the pops begin to freeze but aren't frozen through, about 1 hour.
• In the meantime, whisk the reserved coconut cream and remaining honey together. Pour the coconut cream into the semi frozen molds, filling them the rest of the way. Place back in the freezer and freeze until solid, about 1 more hour. Unmold when ready and serve!

FROZEN ORANGE CREAM PIE

Steps:

• In a bowl, combine the ice cream and orange juice concentrate. Stir in food coloring if desired. Spoon into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 10 minutes before serving.

ORANGE CREAM FREEZER DESSERT

Steps:

• In a bowl, combine cracker crumbs and sugar; stir in butter. Set aside 2 cups for topping. Press remaining crumb mixture into two greased 15x10x1-in. pans. Cover and freeze for at least 10 minutes., In a large bowl, combine ice cream and orange juice concentrate until smooth. Spoon over crusts (pans will be full). Freeze for 10 minutes or until partially firm., Sprinkle with reserved crumb mixture; gently press down. Cover and freeze for up to 2 months. Remove from the freezer 15 minutes before serving.