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Creamsicle Twang

Photo: Emily Brooke Sandor; Styling: Liesl Maggiore
Yield Makes 8 servings (serving size: 1 pop)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.