Yield: 6-8 pops*
Prep Time: 20 minutes
Freezing Time: 8 hours
Total Time: 8 hours, 20 minutes
Special equipment: Ice pop molds
1. Place yogurt, heavy cream, orange juice, Swerve, orange zest and vanilla in a mixing bowl. Whip on medium-high speed until frothy, about 1-2 minutes. Pour mixture into molds then transfer to freezer. Wait 30 minutes then insert wooden sticks. Continue freezing for at least 8 hours.
2. Line a baking sheet with parchment paper and place it in the freezer. Remove cream pops from molds and transfer to prepared baking sheet.
3. Melt chocolate chips over a double boiler or in a microwave, stirring every 30 seconds until melted. Set aside to cool slightly.
4. Drizzle chocolate over orange cream pops. Return to freezer until chocolate sets and enjoy!
*Actual yield will vary based on ice pop mold size
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