Sumo Orange Yogurt Clusters with White & Dark Chocolate
Juicy Sumo orange segments folded into thick Greek yogurt, frozen into clusters, and dipped half in dark chocolate and half in white chocolate. These probiotic-packed frozen treats are gluten-free, naturally sweetened, and perfect for citrus season.
Equipment
- Rimmed baking sheet
- Parchment paper or silicone baking mat
- Medium mixing bowl
- 2 small bowls for melting chocolate
- Paper towels
- Spoon or small cookie scoop
Ingredients
- 2 Sumo oranges peeled and segmented (about 2½ cups)
- ¾ cup Greek yogurt plain or vanilla, full-fat or 2%
- 6 oz dark or semi-sweet chocolate melted
- 6 oz white chocolate melted
Instructions
- Peel Sumo oranges and separate into segments. Pat segments completely dry with paper towels and roughly chop any extra-large pieces.
- In a medium bowl, fold dried orange segments into Greek yogurt until each piece is coated.
- Line a baking sheet with parchment paper. Drop spoonfuls of the mixture onto the sheet to form 10-12 clusters.
- Freeze for 3-4 hours until completely solid.
- Melt dark chocolate and white chocolate separately in microwave-safe bowls, stirring every 30 seconds until smooth. Let cool 2-3 minutes.
- Working quickly, dip half of each frozen cluster into dark chocolate, letting excess drip off. Return to parchment paper.
- Dip the other half of each cluster into white chocolate, creating a two-tone effect.
- Freeze for 30 minutes until chocolate is completely set.
- Store in an airtight container in the freezer for up to 2 weeks. Let sit 2-3 minutes before eating for optimal texture.
Notes
Pat orange segments completely dry before mixing with yogurt to prevent icy puddles
Use thick Greek yogurt (at least 5% milkfat) for clusters that hold together
Work quickly when dipping to prevent clusters from thawing
Freeze bare clusters completely solid before dipping for best chocolate adhesion
Customize with all dark chocolate or add a honey drizzle after chocolate sets
Use thick Greek yogurt (at least 5% milkfat) for clusters that hold together
Work quickly when dipping to prevent clusters from thawing
Freeze bare clusters completely solid before dipping for best chocolate adhesion
Customize with all dark chocolate or add a honey drizzle after chocolate sets
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