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Kumquat Yogurt Bites - Bright, Creamy, and Refreshingly Simple

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Greek yogurt (plain or vanilla, 2 cups)
  • Kumquats (8–10 fresh kumquats, thinly sliced and seeded)
  • Honey or maple syrup (2–3 tablespoons, to taste)
  • Vanilla extract (1 teaspoon, optional if using plain yogurt)
  • Pinch of salt (to sharpen flavors)
  • Lemon zest (1/2 teaspoon, optional for extra brightness)
  • Chia seeds or poppy seeds (1 teaspoon, optional for texture)
  • Toasted coconut flakes or crushed pistachios (2 tablespoons, optional topping)
  • Wax paper or parchment (for lining)
  • Mini muffin pan with paper liners or a small sheet pan

Method
 

  1. Prep the kumquats. Rinse them well. Slice into thin rounds and flick out any seeds. The peel is edible and important for flavor, so keep it on.
  2. Sweeten the yogurt. In a bowl, whisk together the yogurt, honey or maple syrup, vanilla, and a small pinch of salt. Taste and adjust the sweetness. Stir in lemon zest if you like.
  3. Line your tray. Place paper liners in a mini muffin tin, or line a small sheet pan with parchment. This prevents sticking and makes cleanup easy.
  4. Layer the bites. Spoon 1–2 tablespoons of yogurt into each liner or dollop small rounds onto the tray. Press a few kumquat slices on top of each. Sprinkle chia seeds, coconut, or nuts if using.
  5. Freeze until firm. Transfer to the freezer for 2–3 hours, or until the bites are solid enough to peel off easily.
  6. Unmold and store. Pop them out of the liners or lift from the parchment. Move to an airtight container for long-term storage.
  7. Serve. Let sit at room temperature for 2–3 minutes before eating for the creamiest texture.