"Candy Corn" Frozen Citrus Cream Pops

1. 1

   Put one can of milk in each of 2 bowls, then whisk lemon zest, 1/3 cup lemon juice, and 18 drops yellow food coloring into one bowl.

2. 2

   Whisk orange zest, orange juice, 2 tablespoons lemon juice, and remaining 18 drops yellow and 9 drops red food coloring into second bowl.

3. 3

   Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then gently fold half of cream into each condensed milk mixture.

4. 4

   Divide orange mixture among the molds, about 2 1/2 tablespoons per mold, then freeze until firm, at least 30 minutes.

5. 5

   Divide lemon mixture among molds, about 2 1/2 tablespoons per mold.

6. 6

   Place cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 8 hours.

7. 7

   If using a multiple-pop mold, partially submerge up to 1/4 inch from top of mold in a large bowl or sink of room-temperature water for 30 seconds. Remove mold from water, then remove cover and pull out pops.

8. 8

   If using individual molds, run hot water over them for about 5 seconds, then let stand 30 seconds and remove cover.

9. 9

   In either case, serve immediately or wrap individually in plastic wrap and freeze until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.