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

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Recipe Summary

hands-on:
20 mins
total:
20 mins plus overnight freeze
Servings:
8
Yield:
8, 5-ounce pops or 12, 3-ounce pops
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Ingredients

Ingredient Checklist

Directions

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

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  • 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; total fat 6g; saturated fat 4g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 18mg; sodium 18mg; potassium 151mg; carbohydrates 12g; fiber 1g; sugar 11g; protein 2g; trans fatty acidg; vitamin a 753IU; vitamin c 16mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 12mcg; vitamin b12mcg; calcium 64mg; ironmg.

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