ORANGE CREAM POPS
Almond Breeze Vanilla almondmilk and orange juice concentrate are the perfect base of this swirled orange pop.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 8h20m
Yield 8
Number Of Ingredients 6
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.
ORANGE BERRY
Provided by Food Network
Time 2m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Fill glass with ice. Add Smirnoff Orange Flavored Vodka, cranberry juice, and lime juice. Stir well.;
FROZEN ORANGE POPS
These easy-to-make pops are packed with vitamin C. Kids will love them, and they'll remind grownups of a favorite childhood frozen treat-but wholesome and healthy, without the long list of added ingredients.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 6 pops
Number Of Ingredients 6
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.
ROYAL BLUEBERRY ICE POPS
Make and share this Royal Blueberry Ice Pops recipe from Food.com.
Provided by Bev I Am
Categories Frozen Desserts
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in processor and puree until smooth.
- Divide mixture among 8 ice pop molds (each about 1/4-1/3 cup capacity).
- Cover and freeze until firm, at least 4 hours and up to 5 days.
Nutrition Facts : Calories 124.6, Fat 0.6, SaturatedFat 0.2, Cholesterol 1.1, Sodium 17.9, Carbohydrate 30.3, Fiber 2.2, Sugar 26.2, Protein 1.9
PINEAPPLE, KIWIFRUIT, AND ORANGE IN MINT SYRUP
Categories Fruit Dessert No-Cook Vegetarian Kid-Friendly Orange Kiwi Pineapple Mint Winter Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Bring sugar, water, and 1 cup mint to a boil in a small saucepan, stirring until sugar is dissolved. Remove from heat and let steep, covered, 10 minutes.
- Pour syrup through a sieve into a large serving bowl, pressing on and discarding mint, and cool syrup.
- Cut peel and white pith from oranges with a sharp knife. Holding oranges over bowl of syrup to catch any juices, cut sections free from membranes, letting them fall into syrup, and squeeze membranes to extract as much juice as possible. Stir in pineapple, kiwis, and small mint leaves.
STRAWBERRY-ORANGE POPS
These are really nice on a summer day and low fat as well. Cooking time is the time I alloted for them to freeze up.
Provided by Mooseybear
Categories Frozen Desserts
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put yogurt, orange juice, and vanilla in a blender.
- Blend until smooth.
- Add frozen strawberies and sugar, blend until smooth.
- Pour into 6 paper cups, filling each about 3/4 full.
- Place in freezer for an hour.
- Place a wooden stick in the center of each cup.
- Freeze completely.
- Peel cup off each and serve.
Nutrition Facts : Calories 40.8, Fat 0.1, Sodium 1.4, Carbohydrate 9.3, Fiber 1.1, Sugar 6.4, Protein 0.4
ORANGE-BERRY JAM
This jam turns a beautiful color and tastes really good. Expect a refreshing, sweet flavor from the added orange segments and grated orange peel. -Earlene Ertelt, Woodburn, Oregon
Provided by Taste of Home
Time 35m
Yield 6 half-pints.
Number Of Ingredients 7
Steps:
- Place raspberries and blueberries in a food processor; cover and process until blended. Transfer to a Dutch oven. Stir in the sugar, orange segments, lemon juice and orange zest. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Nutrition Facts : Calories 113 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 1g fiber), Protein 0 protein.
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