Real Food Orange Cream Ice Pops

ORANGE CREAM POPS

Steps:

• In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Stir in the yogurt, milk and vanilla. Pour 1/4 cup into each mold or paper cup. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

ORANGE CREAM POPS

Steps:

• Whisk together Almond Breeze, sugar, cornstarch, coconut oil, and extract in a small saucepan. Bring to a simmer, whisking frequently. Cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally.
• Place 2/3 of the mixture in a separate bowl and stir in orange juice concentrate. Combine mixture from both bowls and swirl very lightly.
• Spoon into ice cream pop molds and insert a handle or stick into each. Freeze overnight.

ORANGE POPS

Steps:

• In a bowl, dissolve the gelatin, Kool-Aid mix and sugar in boiling water. Stir in cold water. Pour into molds or paper cups; insert Popsicle sticks. Freeze until firm.

FROZEN CREAMY ORANGE POP

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 six 4-ounce 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.

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.

MANDARIN ORANGE CREAM POPS

Steps:

• Place orange sections in blender and pulse to puree.
• Add softened ice cream and orange zest and pulse until well blended.
• Spoon mixture into pop mold, or 3 oz paper cups.
• Cover and freeze until firm.
• For lower calories: halve the amount of vanilla ice cream and add 1 cup orange sherbet.

ORANGE SURPRISE POPS

Steps:

• Cut the bananas in half crosswise then lengthwise. Insert 1 ice pop stick into the end of each banana. Roll the bananas in the frozen berries, and place the sticks into the mold. Fill each mold with the orange juice and freeze until solid, about 2 to 3 hours.