Creamsicle Twang

creamsicle-twang Photo: Emily Brooke Sandor; Styling: Liesl Maggiore


  • 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.

    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.
  • Yield: Makes 8 servings (serving size: 1 pop)

Nutritional Information

Calories per serving: 131
Fat per serving: 0.0g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 2g
Carbohydrate per serving: 31g
Fiber per serving: 0.0g
Cholesterol per serving: 2mg
Iron per serving: 0.0mg
Sodium per serving: 42mg
Calcium per serving: 54mg