We couldn't do a frozen week without making creamsicles! And how could we not make them without the Madagascar Vanilla White Balsamic Vinegar? It is so delicious; basically a dessert on its own! We loved using the greek yogurt too. It gives the pops a delightfully tangy aspect that balances out the sugar and makes them healthier too! This one is a classic, taken up a notch.
Difficulty: / 5
Step 1 - Strain ¾ of the liquid from the tin of mandarin oranges, and place the remaining liquid and oranges in the bowl of a blender. Pulse a few times to break up the segments. Pour into a small liquid measuring cup (for easy pouring in step 3) and set aside.
Step 2 - In a larger liquid measuring cup, whisk together remaining ingredients to form a creamy yogurt mixture.
Step 3 - Starting with the yogurt mixture, pour a few tablespoons into the bottom of a popsicle mold, then add a few tablespoons of the blended mandarin orange mixture. Alternate yogurt and oranges until the molds are filled ¼ inch from the top. Place popsicle sticks into the molds and swirl a little to ensure they are incorporated, although still layered.
Step 4 - Place in freezer for 6 hours or overnight until completely frozen. Remove by running under warm water for 5-10 seconds, and enjoy.