Recipe: Orange, buttermilk and mint pops

(Glenn Koenig / Los Angeles Times)

Orange, buttermilk and mint pops

Total time: 15 minutes, plus freezing time

Servings: Makes about 6 to 8 popsicles, depending on the size of the mold


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1 cup full-fat Greek yogurt

1 cup buttermilk

1 cup orange juice (about 3 oranges, juiced)

3 tablespoons honey

1 1/2 teaspoons vanilla extract

1/4 cup fresh mint, chopped

1. Place the yogurt, buttermilk, orange juice, honey and vanilla in a blender. Blend until smooth. Stir in the mint, then re-cover the blender and pulse briefly to combine.

2. Divide the mixture evenly among the pop molds, pouring so that you leave about one-half inch of headroom at the top. Once they are filled, tap the molds gently against the counter, allowing the liquid to settle evenly into the molds and dislodging any air bubbles that may have formed. Cover the molds and fit with popsicle sticks, if necessary. Freeze the molds until completely firm, at least 5 hours. For easy unmolding, run the frozen pops under warm water for 10 to 15 seconds before removing them.

Each of 8 popsicles: 84 calories; 3 grams protein; 12 grams carbohydrates; 0 fiber; 3 grams fat; 2 grams saturated fat; 6 mg. cholesterol; 10 grams sugar; 42 mg. sodium.