Orange and vanilla cream pops
10 min · 4 g protein · 58 cals / serving
The orange-and-cream ice pop of every childhood summer: bright orange juice and zest swirled with a thick vanilla yogurt cream, so each bite is a little sharp and a little creamy. Nothing to cook, ten minutes of work, and a pop is about half the calories of a glass of orange juice.
Ingredients
Orange layer
- 1 1/2 cups orange juice
- 1 tbsp orange zest, finely grated, from 1 orange
- 1/3 cup + 1 tbsp nonfat Greek yogurt
- 2 tsp honey
Vanilla cream
- 1 cup vanilla Greek yogurt, nonfat
- 1 1/2 tbsp honey
- 1 tsp vanilla extract
Steps
- Whisk the orange juice, zest, plain yogurt and 2 teaspoons of honey together until smooth. A little yogurt in the orange layer keeps it from freezing into a hard ice block.
- In a second bowl, stir the vanilla yogurt with the remaining honey and the vanilla extract.
- Fill 10 ice-pop moulds by alternating spoonfuls of the two mixtures, then run a skewer up and down through each one twice to swirl them. Leave 1/2 inch at the top for expansion and insert the sticks.
- Freeze at least 6 hours, or overnight. Run the moulds under warm water for 10–15 seconds to release them.
Good to know
Can I get the classic look, orange outside and cream inside?
Yes. Pour 2 tablespoons of the orange mixture into each mould and freeze for 45 minutes until it is slushy at the edges, tilt the moulds to coat the sides, then fill the middle with the vanilla cream, top with the last of the orange and freeze as usual.
Fresh-squeezed or carton juice?
Either. Fresh juice from 4–5 oranges tastes brighter; a good not-from-concentrate carton is perfectly fine. Skip juice drinks and 'orange beverages', which are mostly sugar and water.
Can I use a richer yogurt for the cream?
A low-fat rather than nonfat vanilla Greek yogurt makes the cream swirl softer and more like ice cream, at about 56 instead of 61.
Alternatives
Per
- Calories
- 76
- Protein
- (25%)
- 5 g
- Fat
- (3%)
- <1 g
- Carbohydrates
- (72%)
- 14 g
- of which sugar
- 12 g
- Fiber
- <1 g
- Sodium
- 16 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 578 kcal goes into the pot and 764 g of ingredients comes out as about 765 g of food: 76 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.