Frozen Orange Pops Recipes
FROZEN ORANGE POPS
Who knew TANG Orange Flavor Drink Mix and a little water would freeze into such tasty, sweet-tart frozen pops? (We knew, apparently!)
Provided by My Food and Family
Categories Recipes
Time 6h5m
Yield Makes 4 servings.
Number Of Ingredients 2
Steps:
- Add water to drink mix in medium bowl; stir until mix is dissolved.
- Pour into 4 (3-oz.) frozen pop molds; insert handles. Cover.
- Freeze 6 hours or until firm.
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g
ORANGE CREAM POPS
For a lower-fat alternative to ice cream-filled pops, try slurping this citrus novelty. The tangy orange flavor will make your taste buds tingle-while the silky smooth texture offers cool comfort, no matter how high the temperatures soar. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 10 ice pops.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 41mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
ORANGE-MARSHMALLOW POPS
For fun, fruity frozen dessert pops, all you need are marshmallows, ice cream, JELL-O Gelatin and orange juice-and 15 minutes to put it all together.
Provided by My Food and Family
Categories Home
Time 5h
Yield 12 servings
Number Of Ingredients 5
Steps:
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Cool slightly. Gradually add orange juice and gelatin to ice cream in large bowl, beating with mixer after each addition until blended.
- Insert wooden pop stick into center of each marshmallow. Place, marshmallow-end down, in each of 12 (5-oz.) paper or plastic cups. Spoon about 1 Tbsp. gelatin mixture into each cup; freeze 30 min. or until slightly firm.
- Pour remaining gelatin mixture into cups; freeze 4 hours or until firm. Remove pops from cups before serving.
Nutrition Facts : Calories 100, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
ORANGE POPS
Five ingredients are all you'll need for these fruity frozen pops. When my sister and I were raising our families, we looked for economical recipes. Our kids loved making and eating these refreshing treats.-JoAnn Skarivoda, Manitowoc, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 16-18 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 60 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE SURPRISE POPS
My son loves cold treats in the summer! This simple twist on a classic summer chiller gives 'em something they can sink their teeth into!
Provided by Nikki
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h10m
Yield 8
Number Of Ingredients 4
Steps:
- Cut the bananas in half crosswise then lengthwise. Insert 1 ice pop stick into the end of each banana. Roll the bananas in the frozen berries, and place the sticks into the mold. Fill each mold with the orange juice and freeze until solid, about 2 to 3 hours.
Nutrition Facts : Calories 115 calories, Carbohydrate 27 g, Fat 0.4 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 2.5 mg, Sugar 18.8 g
FROZEN FRUIT POPS
To give these icy snacks a creamier sorbet-like texture, partially freeze the fruits before pureeing. Substitute other berries and fruit as you like, but always use some banana in each mixture for good consistency. I got this from Country Living(1992). Cook time is freezing time.
Provided by Sharon123
Categories Frozen Desserts
Time 2h20m
Yield 6 pops
Number Of Ingredients 5
Steps:
- Several hours or day bdfore serving prepare fruit purees: Place bananas, kiwifruit, and fresh strawberries in freezer until partially frozen and firm.
- (If using frozen strawberries, allow to thaw slightly until just softened.) Pour orqnge juice into glass dish or pie plate; freeze until almost solid.
- In food processor with chopping blade or blender, combine 2 banana halves, 1 tbls.
- corn syrup, and the orange juice; process until mixture is smooth and pureed.
- Divide between two 3-ounce metal timbale molds, two 5-ounce paper cups, or any 3-ounce popsicle molds.
- Puree kiwifruit with 1 banana half and 1 tbls.
- corn syrup; divide mixture between 2 molds or cups.
- Puree strawberries with remaining banana and corn syrup; divide between 2 molds or cups.
- Place all fruit-filled molds in freezer.
- After 45 minutes, insert popsicle sticks in center of pops.
- Freeze pops several hours or overnight until completely frozen.
- To serve, remove pops from molds by quickly dipping molds into hot water; then, holding stick, pull pop out of mold.
- If using paper cups, paper can be peeled off.
- Enjoy!
CREAMY ORANGE POPS
You can also make these creamsicle-inspired pops in small disposable paper cups -- simply peel away the paper to unmold.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 10
Number Of Ingredients 4
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.
Nutrition Facts : Calories 103 g, Fat 2 g, Protein 2 g, SaturatedFat 1 g
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