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.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Place cream and sugar in a blender and let stand for about 5 minutes, to soften sugar.

  • 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.

  • 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

104 calories; 6 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 18 mg cholesterol; 18 mg sodium. 151 mg potassium; 12 g carbohydrates; 1 g fiber; 11 g sugar; 2 g protein; 0 g trans fatty acid; 753 IU vitamin a; 16 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 64 mg calcium; 0 mg iron;