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


Recipe Summary

20 mins
20 mins
8, 5-ounce pops or 12, 3-ounce pops


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; fat 6g; cholesterol 18mg; saturated fat 4g; carbohydrates 12g; mono fat 1g; insoluble fiber 1g; sugars 11g; protein 2g; vitamin a 753.4IU; vitamin c 16.4mg; riboflavin 0.1mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 12mcg; vitamin b12 0.1mcg; sodium 18mg; potassium 151mg; calcium 64.2mg; iron 0.1mg.