Orange, buttermilk and mint pops
One of the pleasures of pop-making is that, unlike churning ice cream, it requires only minor prep, little specialized equipment and even less time. Inspired by the milky yogurt-based coolers of the Middle East here, full-fat Greek yogurt, buttermilk, fresh-squeezed orange juice and mint combine for a refreshing pop that is reminiscent of a creamsickle but has a hint of mint and is not quite as sweet.
From the story: Homemade pops get fresh
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.
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.
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