Creamsicle Twang

Creamsicle TwangRecipe
Photo: Emily Brooke Sandor; Styling: Liesl Maggiore
Prep: 3 minutes; Cook: 5 minutes; Stand: 5 minutes; Freeze: 3 1/2 hours. If you want to skip the layers, add the total amount of buttermilk and orange juice to the sugar syrup and freeze the mixture for 3 hours.


Makes 8 servings (serving size: 1 pop)

Nutritional Information

Calories 131
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 31 g
Fiber 0.0 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 42 mg
Calcium 54 mg


3/4 cup sugar
3/4 cup water
1 1/4 cups low-fat buttermilk, divided
1/4 teaspoon vanilla extract
1 (6-ounce) can thawed orange juice concentrate, undiluted and divided


1. Combine sugar and water in a small saucepan; bring to a boil, stirring constantly. Boil 30 seconds, remove sugar syrup from heat, and let cool 5 minutes.

2. Mix 1/4 cup buttermilk and 1/4 cup sugar syrup in small bowl. Pour equal amounts of buttermilk mixture into 8 pop molds. Place molds at an angle (try tilting them in a large plastic container); freeze 1 1/2 hours.

3. Whisk together remaining 1 cup buttermilk, remaining sugar syrup, vanilla, and all but 2 tablespoons orange juice concentrate (reserve for last step). Remove molds from the freezer, and add the juice mixture and pop sticks; freeze 1 1/2 hours.

4. Remove molds from the freezer, and distribute reserved 2 tablespoons orange juice concentrate among the pops; freeze 30 minutes or until firm.