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.
Yield 10 Number Of Ingredients 6 Steps:
Mix 1/2 cup of the yogurt, 2 tablespoons of the sugar and 1 teaspoon of the vanilla in a small bowl. Refrigerate until ready to use. Place remaining 1/2 cup yogurt, remaining 1/4 cup sugar, orange juice concentrate, milk, remaining 1 teaspoon vanilla and orange extract in blender container; cover. Blend on high speed until smooth. Pour mixture into 10 popsicle molds, leaving a small space at the top for the yogurt layer. Freeze 1 hour. Top each popsicle mold with a spoonful of the chilled yogurt mixture. Insert a popsicle stick into each mold. Freeze 8 hours longer or until frozen.
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.
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.
Time 5m Yield 10 pops. Number Of Ingredients 4 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.
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 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.
