Fun treats for breakfast or anytime. With just 3 ingredients, you can make these in minutes.
Grate the orange rind and mix it with the sugar, rubbing the rind and sugar together with your fingers until the sugar becomes orange-colored.
Mix 1/2 cup yogurt and 1 tablespoon of the orange sugar. The more you whisk the yogurt (to aerate it), the more you'll get an ice cream/commercial frozen yogurt texture. Set aside.
Squeeze the juice out of the orange. Add the pulp (the membrane left behind from juicing) to the juice. Optional - For the smoothest frozen yogurt, blend the pulp and juice together with a regular or immersion blender.
Whisk the remaining cup of yogurt with the remaining 2 tablespoons of orange sugar, and 1/2 cup of the orange juice. Again, more whisking yields a creamier yogurt. However, I didn't whisk mine much at all, and it was fine.
Pour the yogurt and sugar mixture into the bottom of the popsicle molds. If you have the time, let that set for 20-30 minutes. But if you're in a hurry, you can skip that and just pour the orange yogurt on top immediately. The only difference is that you won't get the stripe of white, then orange if you don't let the white set first. Let the popsicles freeze for at least 2-3 hours.
If you have regular yogurt, turn it into Greek-style, with this handy guide.
You can make your own superfine or quick dissolving sugar by whirling "regular" granulated sugar in a food processor.
I used plain yogurt. If you prefer a true creamsicle flavor with vanilla, add a few drops of vanilla to your plain yogurt.
The number of popsicles this recipes makes is obviously dependent on the size of the popsicle mold. Mine appear to be fairly typical in size.