Yogurt Tangerine Pops | Midwest Living

Yogurt Tangerine Pops

Yogurt Tangerine Pops

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  • Makes: 8 servings
  • Yield: 8, 5-ounce pops or 12, 3-ounce pops
  • Hands On 20 mins
  • Total Time 20 mins plus overnight freeze

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This is like those orange-cream pops you remember, but all grown up. A generous dose of clementine zest gives the mixture a pleasant, bitter edge, while yogurt lends tang.


  • 1/2 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1 pound thin-skinned seedless tangerines (clementines)
  • 1 5.3 - 6 - ounce container low-fat vanilla yogurt


  1. Place cream and sugar in a blender and let stand for about 5 minutes, to soften sugar.
  2. Meanwhile, zest enough of the tangerines to yield 1 tablespoon zest. Add zest to cream mixture in blender. Peel all the tangerines, discard peels, and add the fruit to the blender, along with the yogurt.
  3. Blend until very smooth. (If you have a good-quality, high-powered blender, 1 minute should be enough. For other blenders, allow 2 minutes.) Divide mixture among 12 3-ounce pop molds. Insert sticks and freeze overnight.


  • Prep note If you don't have molds, pour the mixture into 3-ounce paper cups, cover them with heavy-duty foil (or a double layer of foil), then insert wooden sticks and freeze. Tear off the paper and foil, then slurp away.

Nutrition Facts

(Yogurt Tangerine Pops)

Servings Per Recipe 8, Fat, total (g) 6, vit. C (mg) 16, chol. (mg) 18, Thiamin (mg) 0, sat. fat (g) 4, Riboflavin (mg) 0, carb. (g) 12, Niacin (mg) 0, Potassium (mg) 151, pro. (g) 2, calcium (mg) 64, cal. (kcal) 104, vit. A (IU) 753, iron (mg) 0, sugar (g) 11, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Folate (µg) 12, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, sodium (mg) 18

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