Press fresh orange juice through a fine-mesh strainer to remove pulp and seeds, creating a smoother popsicle texture without icy chunks.

Add orange zest after the other ingredients are mixed to preserve its oils and brightness, then taste and adjust sugar carefully since zest adds subtle bitterness.

Gently whisk vanilla yogurt with a small amount of orange juice first before combining with the full batch to prevent lumps and ensure a silky, uniform cream layer.

Pour half the mixture into molds, freeze for 2-3 hours until slushy, then add sticks and top with remaining mixture for distinct orange and cream layers.

Start with just 2-3 drops of orange gel food dye and mix thoroughly, as it concentrates during freezing and excessive coloring can overpower the delicate vanilla-orange flavor.