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Creamy Orange-Vanilla Ice Pops

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Yields about ten 1/3-cup pops

  • by Fany Gerson from Fine Cooking
    Issue 112

Think of these pops as the ultimate homemade Creamsicle: creamy Greek yogurt combines with fresh-squeezed orange juice, with flecks of real vanilla bean. Create your own customized ice pop recipe with the Recipe Maker.

  • 1/2 cup granulated sugar
  • Pinch of kosher salt
  • 1/2 vanilla bean (about 3 inches), split lengthwise
  • 3 oranges, juiced
  • 1 cup plain Greek-style yogurt

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the vanilla bean. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Measure out 1 cup of the orange juice (if you have extra, save it for another use). Combine it with the syrup. Stir in the yogurt until well-combined.

Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

nutrition information (per serving):
Calories (kcal): 80; Fat (g): 2.5; Fat Calories (kcal): 20; Saturated Fat (g): 2; Protein (g): 2; Monounsaturated Fat (g): 0; Carbohydrates (g): 13; Polyunsaturated Fat (g): 0; Sodium (mg): 15; Cholesterol (mg): 5; Fiber (g): 0;

Photo: Scott Phillips

Very tasty and easy to make. It is impressive how much flavor you can pack into something with such a basic texture.

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