Beet, Orange & Yogurt Creamsicle

Recipe by: Jerry James Stone | Written March 29, 2016

Aren’t these popsicles beautiful? I created them for a few reasons. First, I hate food waste, and I wanted to showcase the idea of root-to-leaf cooking. After I made these pops, I used the pulp to make crackers and the greens to make pesto. How cool is that. Secondly, I effing love beets!

Ingredients

2 beets
4 mandarin oranges
1 ½ cups Greek yogurt
2 tablespoons honey
1 teaspoon vanilla extract
½ cup sugar
1 sprig thyme

Total Time:

10 hours, 25 minutes

PREP
15 minutes
INACTIVE
10 hours
COOK
10 minutes
Servings:
10 popsicles 
Recipe Type:
 
Diet:
Vegetarian
  1. This recipe starts off with fresh beet juice. Juice the two medium beets and save that pulp! You should end up with about 1/4 cup of beet juice. 

    NOTE: FACT: Did you know that beets were considered an aphrodisiac by the ancient Romans? And they were on to something. Because of their nitrates, these tasty little gems can increase blood flow… all the way down there. Also, they contain high amounts of boron, which is directly related to human sex hormone production.
     
  2. Peel the mandarin oranges and chop them up, removing all seeds and as much of the extra pith as possible. 

     
  3. Add the oranges, beet juice, 1/2 cup of sugar, and a sprig of thyme to a small saucepan. 

     
  4. Bring the mixture to a boil and then remove it from the stove. You are doing this to fully combine the ingredients. But you need it to cool significantly before you put it in the freezer, or add in the yogurt. 

     
  5. Mix 1 1/2 cups of Greek yogurt with 2 tablespoons of honey and 1 teaspoon of vanilla extract. 

     
  6. Once the beet mixture is cooled, add a portion of it to the popsicle mold, filling each mold about 1/3 the way. Then the yogurt mixture. Then top it off with the remaining beet mixture. 

     
  7. Add in the popsicle sticks and freeze the pops for about 10 hours. To remove the pops from the mold, run it under cold water (not warm or hot) for a few seconds at a time, until the pops easily dislodge.Enjoy!  

     
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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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