Strawberry Yogurt Clusters (Printable)

Juicy strawberries wrapped in creamy yogurt and coated with smooth chocolate for a refreshing treat.

# What You'll Need:

→ Fruit & Yogurt

01 - 1½ cups fresh strawberries, hulled and chopped
02 - 1 cup Greek yogurt, plain or vanilla
03 - 1 to 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

# How to Make It:

01 - Combine Greek yogurt, honey or maple syrup if using, and vanilla extract in a medium bowl. Stir until smooth.
02 - Fold chopped strawberries gently into the yogurt mixture until evenly coated.
03 - Line a baking sheet with parchment paper. Scoop heaping tablespoons of the mixture onto the sheet, spacing about 16 clusters.
04 - Freeze the clusters for 1 to 2 hours until firm.
05 - Melt chocolate and optional coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.
06 - Dip each frozen cluster into the melted chocolate using a fork, letting excess drip off. Return coated clusters to the parchment-lined sheet.
07 - Freeze the chocolate-coated clusters for at least 30 minutes until the chocolate hardens.
08 - Enjoy chilled directly from the freezer. Store any leftovers in an airtight container in the freezer up to two weeks.

# Expert Tips:

01 -
  • They taste like you're eating frozen chocolate candy, but you're actually getting real fruit and protein from the yogurt.
  • Your hands stay clean because you eat them straight from the freezer with a fork or your fingers, no mess required.
  • Fifteen minutes of prep time means you can have these ready to grab all week without much effort.
02 -
  • Your strawberries need to be dry before mixing, because any extra moisture will make the yogurt mixture too wet and loose, and the clusters won't hold their shape.
  • The secret to a crisp chocolate coating is using quality chocolate and adding just a tiny bit of coconut oil, which keeps it from getting thick and dull as it cools.
03 -
  • Work quickly when dipping because the clusters will start to sweat and soften if they sit at room temperature, so have everything ready before you pull them from the freezer.
  • If your chocolate starts to cool and get thick before you're done dipping, pop it back in the microwave for just 10 seconds to loosen it up again.
Go Back