Strawberry Yogurt Clusters (Printable)

Frozen strawberry and yogurt clusters coated in chocolate offer a creamy, tangy, and refreshing treat.

# Components:

→ Fruit & Yogurt

01 - 1½ cups fresh strawberries, hulled and chopped
02 - 1 cup Greek yogurt (plain or vanilla; dairy-free alternative optional)
03 - 1–2 tablespoons honey or maple syrup (optional)
04 - ½ teaspoon pure vanilla extract

→ Chocolate Coating

05 - 7 ounces dark or milk chocolate, chopped or chips
06 - 1 tablespoon coconut oil (optional)

# Directions:

01 - In a medium bowl, stir together Greek yogurt, honey or maple syrup if using, and vanilla extract until smooth.
02 - Gently fold the chopped strawberries into the yogurt mixture until evenly coated.
03 - Line a baking sheet with parchment paper to prevent sticking.
04 - Scoop heaping tablespoons of the strawberry-yogurt mixture onto the lined sheet, spacing clusters slightly apart; yield approximately 16 pieces.
05 - Freeze the formed clusters for 1 to 2 hours until firm and solid.
06 - Melt chocolate and coconut oil, if used, in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
07 - Using a fork, dip each frozen cluster into the melted chocolate, coating thoroughly; allow excess chocolate to drip off before returning to the parchment-lined sheet.
08 - Return all coated clusters to the freezer and chill for at least 30 minutes until the chocolate is set.
09 - Enjoy clusters directly from the freezer. Store leftovers in an airtight container frozen for up to two weeks.

# Expert Advice:

01 -
  • They taste like a fancy frozen yogurt shop treat but cost a fraction of the price and take barely any real effort.
  • Greek yogurt and fresh fruit mean you're eating something wholesome, yet the chocolate coating makes it feel like a proper dessert.
  • Once frozen, they're ready to grab whenever you need a moment of calm, sweet comfort.
02 -
  • Don't skip the first freeze; unfrozen yogurt mixture will fall apart when you dip it in warm chocolate, and while it's still delicious, it won't have that satisfying crispy-creamy texture.
  • Melt chocolate slowly and gently, or it becomes thick and dull instead of the sleek coating these clusters deserve.
03 -
  • If your chocolate seems too thick after melting, add just a teaspoon more coconut oil and stir well rather than reheating, which can make it grainy and sad.
  • The fork dipping method takes practice—use a fork with thin tines so it releases the cluster cleanly without leaving big holes in the chocolate coating.
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