Orange Surprise Pops Recipes

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.

ORANGE CREAM POPS

Steps:

• Lightly spray the inside of eight 5-ounce ice pop molds with nonstick cooking spray.
• Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form, 2 to 3 minutes. Add the coconut cream and vanilla and continue to whisk until soft peaks form, about 2 minutes. Transfer to a large bowl and refrigerate until ready to use. Wash out the stand mixer bowl and whisk and dry completely.
• Place the sugar and 1/4 cup water in a small saucepan fitted with a candy thermometer over medium heat and cook, stirring occasionally, until the sugar dissolves and the syrup reaches 240 degrees F, 7 to 8 minutes.
• Meanwhile, combine the egg yolks and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until the yolks are pale and fluffy, about 5 minutes. Fold in the orange zest and orange juice, then slowly drizzle in the hot syrup and continue whisking until the mixture is at room temperature, about 5 minutes.
• Gently fold in the whipped cream mixture. Divide between the prepared ice-pop molds and freeze until solid, at least 8 hours and up to overnight.
• To serve, briefly dip the frozen ice-pop molds in warm water before unmolding.

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 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.

ORANGE CREAM POPS

Steps:

• For Ice Pops:
• In a small saucepan add the reserved Mandarin orange juice and 1 cup of sugar, and cook over medium-high heat until thick and syrupy, about 8 minutes. Let cool to room temperature.
• Reserve 4 orange segments for garnishing the Orange Fizz Cocktail. In a blender combine the cooled syrup with remaining oranges and puree. Reserve 1 cup of the blended orange mixture for Orange Fizz Cocktail. Add the heavy cream to the blender with remaining orange mixture and vodka, if desired, and blend until smooth. Pour into ice pop molds, cover, insert ice pop sticks and freeze until frozen, about 4 hours.

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.

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.

PEACHY ORANGE SURPRISE

Steps:

• Pour grenadine into the bottom of a hurricane glass. Fill the glass 2/3 full with crushed ice. Pour in tequila and rum. Top off with equal amounts peach and orange juice. Garnish with mint.

ORANGE SURPRISE

Steps:

• Place doughnut in an attractive serving bowl. Top with a generous scoop of ice cream. Spoon marmalade over ice cream, and pour liqueur on top. Top with whipped cream and enjoy.

ORANGE ICE CREAM POPS

Steps:

• In a blender, combine milk, ice cream and orange juice concentrate; cover and process until smooth. , Pour 1/4 cupfuls into molds or cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.,

ORANGE-MARSHMALLOW POPS

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Cool slightly. Gradually add orange juice and gelatin to ice cream in large bowl, beating with mixer after each addition until blended.
• Insert wooden pop stick into center of each marshmallow. Place, marshmallow-end down, in each of 12 (5-oz.) paper or plastic cups. Spoon about 1 Tbsp. gelatin mixture into each cup; freeze 30 min. or until slightly firm.
• Pour remaining gelatin mixture into cups; freeze 4 hours or until firm. Remove pops from cups before serving.