Creamy Orange Yogurt Pops Recipes

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CREAMY ORANGE POPS



Creamy Orange Pops image

You can also make these creamsicle-inspired pops in small disposable paper cups -- simply peel away the paper to unmold.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 10

Number Of Ingredients 4

1 cup thawed orange juice concentrate
1/3 cup sugar
2 cups full-fat plain yogurt
2 teaspoons pure vanilla extract

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.

Nutrition Facts : Calories 103 g, Fat 2 g, Protein 2 g, SaturatedFat 1 g

CREAMY ORANGE YOGURT POPS



Creamy Orange Yogurt Pops image

Yogurt adds creaminess, calcium and a hint of tang to these sweet three-ingredient treats. -Laurie Payton, Cottonwood, California

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 10 pops.

Number Of Ingredients 4

2 cups plain yogurt
1 can (6 ounces) frozen orange juice concentrate, thawed
2 teaspoons vanilla extract
10 Popsicle molds or paper cups (3 ounces each) and Popsicle sticks

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.

Nutrition Facts : Calories 59 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 23mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

ORANGE CREAM POPS



Orange Cream Pops image

For a lower-fat alternative to ice cream-filled pops, try slurping this citrus novelty. The tangy orange flavor will make your taste buds tingle-while the silky smooth texture offers cool comfort, no matter how high the temperatures soar. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 10 ice pops.

Number Of Ingredients 6

1 package (3 ounces) orange gelatin
1 cup boiling water
1 cup vanilla yogurt
1/2 cup 2% milk
1/2 teaspoon vanilla extract
10 freezer pop molds or 10 paper cups (3 ounces each) and wooden pop sticks

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.

Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 41mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

ORANGE-YOGURT POPS



Orange-Yogurt Pops image

Kids will love this dreamy (and easy!) frozen treats using fresh orange juice and Greek yogurt.

Provided by Annalise Sandberg

Categories     Dessert

Time 2h5m

Yield 6

Number Of Ingredients 5

1 container (5.3 oz) Greek vanilla yogurt
1 cup orange juice, freshly squeezed or store-bought
1 tablespoon grated orange peel (1 medium)
1/2 teaspoon vanilla
6 craft sticks (flat wooden sticks with round ends)

Steps:

  • In small bowl, stir together yogurt, orange juice, orange peel and vanilla. Pour into 6 frozen ice-pop molds or small cups, leaving 1/2-inch headspace.
  • Freeze 1 hour.
  • Insert sticks halfway into pops.
  • Freeze 1 hour to 1 hour 30 minutes longer.

Nutrition Facts : ServingSize 1 Serving

FROZEN CREAMY ORANGE POP



Frozen Creamy Orange Pop image

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 6 pops

Number Of Ingredients 6

4 cups orange juice, pulp free and not from concentrate
1/4 cup honey
1 cup 0-percent Greek yogurt
2 teaspoons orange zest (from about 1 large orange)
1 1/2 teaspoons pure vanilla extract
Kosher salt

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.

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