Slice oranges (or tangerines) in half crosswise. Use serrated spoon to carefully remove segments, leaving outer peel intact. Set scooped out “bowls” aside.
Squeeze juice out of extracted citrus segments (approximately ¼ cup). Use whisk to incorporate protein powder, adding a bit more juice or water if mixture gets too thick – but it should be pudding like.
Gently fold in yogurt until just combined. Spoon into orange cups.
Place in freezer to set up along with any excess “fluff” still in bowl. To serve, top filled oranges with remaining semi-frozen fluff and a sprinkling of chocolate chips and pistachios.