Orange Pops Recipes

Steps:

• Bring the orange juice and honey to a simmer in a wide saucepan, whisking occasionally, over medium-high heat. Cook until reduced to 2 cups, about 25 minutes. Let cool completely.
• Add the orange-honey mixture, yogurt, orange zest, vanilla and a pinch of salt to a blender and puree until smooth. Pour into the pop molds. Freeze until set, at least 4 hours or overnight.
• To serve, take a pop from the freezer, run it under warm water and unmold.

Steps:

• Bring the orange juice and honey to a simmer in a wide saucepan, whisking occasionally, over medium-high heat. Cook until reduced to 2 cups, about 25 minutes. Let cool completely.
• Add the orange-honey mixture, yogurt, orange zest, vanilla and a pinch of salt to a blender and puree until smooth. Pour into six 4-ounce pop molds. Freeze until set, at least 4 hours or overnight.
• To serve, take a pop from the freezer, run it under warm water and unmold.

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray an 11- by 8-inch rimmed baking sheet with cooking spray. Lay a piece of parchment paper over the baking sheet allowing the excess to fall over the sides. Spray the parchment paper with the cooking spray. Set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
• In a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on high speed until light and fluffy, about 1 minute. Beat in the eggs, one at a time until smooth. Add the mascarpone cheese, orange juice and zest. Mix until well combined. Gradually add the flour mixture until combined.
• Scrape the batter into the prepared baking sheet, spreading the batter to the edges. Bake until a cake tester comes out clean, 12 to 15 minutes. Cool in the pan for 30 minutes. Using the excess parchment to lift, carefully remove the cake from the baking sheet and cool completely on a wire rack for about 30 minutes.
• For the frosting: While the cake is cooling, combine the confectioners' sugar, milk, vanilla extract and butter in a medium bowl. Using an electric hand mixer, combine the ingredients until smooth, adding more milk if needed (the frosting should be stiff). Gradually add the orange food coloring until desired color.
• Cut the cooled cake in half. Using a serrated knife, trim the top layer of cake halves to make a flat surface. Spread the frosting over one half of the cake. Top with the other cake half. Refrigerate for 45 minutes to 1 hour until the frosting has set.
• For the chocolate: Combine the chocolate and safflower oil in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth.
• Line a baking sheet with waxed paper. Cut the cake into 1 1/4-inch squares. Insert a popsicle stick into the end of each cake square. Dip the cake squares into the melted chocolate, shaking off any excess chocolate. Decorate with sprinkles and place on the prepared baking sheet. Repeat with the rest of the cake squares. Refrigerate the pops until the chocolate has set, 1 to 2 hours.

Steps:

• In a small saucepan, combine juice concentrate and sugar over medium-low. Cook, stirring, until sugar is dissolved, 3 minutes.
• Stir in yogurt and vanilla. Transfer to a large liquid-measuring cup, pour into ten 3-ounce ice-pop molds, and insert ice-pop sticks. Freeze until pops are solid, about 6 hours (or up to 1 week). Briefly run molds under hot water to release pops.

Steps:

• In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Stir in the yogurt, milk and vanilla. Pour 1/4 cup into each mold or paper cup. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

Steps:

• Whisk together Almond Breeze, sugar, cornstarch, coconut oil, and extract in a small saucepan. Bring to a simmer, whisking frequently. Cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally.
• Place 2/3 of the mixture in a separate bowl and stir in orange juice concentrate. Combine mixture from both bowls and swirl very lightly.
• Spoon into ice cream pop molds and insert a handle or stick into each. Freeze overnight.

Steps:

• In a small bowl, combine the yogurt, orange juice concentrate and vanilla. Fill each mold or cup with 1/4 cup yogurt mixture; top with holders or insert sticks into cups. Freeze.

Steps:

• In a bowl, dissolve the gelatin, Kool-Aid mix and sugar in boiling water. Stir in cold water. Pour into molds or paper cups; insert Popsicle sticks. Freeze until firm.

Steps:

• In a bowl, dissolve the gelatin, soft drink mix and sugar in boiling water.
• Stir in cold water.
• Pour into molds or paper cups and insert Popsicle sticks.
• Freeze until firm.

Steps:

• In a blender, combine milk, ice cream and orange juice concentrate; cover and process until smooth. , Pour 1/4 cupfuls into molds or cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.,