Strawberry Yogurt Clusters (Printable Version)

Frozen clusters of yogurt and strawberries coated in smooth chocolate, perfect for a healthy indulgence.

# What You'll Need:

→ Fruit & Yogurt

01 - 1½ cups fresh strawberries, hulled and chopped (approximately 8.0 oz)
02 - 1 cup Greek yogurt (plain or vanilla; dairy-free alternative optional) (8.5 oz)
03 - 1–2 tablespoons honey or maple syrup (optional)
04 - ½ teaspoon pure vanilla extract

→ Chocolate Coating

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

# Directions:

01 - In a medium mixing 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 prepared sheet, spacing clusters slightly apart to create approximately sixteen portions.
05 - Freeze the clusters for 1 to 2 hours until firm and solid.
06 - In a microwave-safe bowl, melt the chocolate and coconut oil if using in 20-second intervals, stirring between each, until fully smooth.
07 - Using a fork, dip each frozen cluster into the melted chocolate to fully coat, letting excess drip off; return clusters to the parchment-lined sheet.
08 - Freeze the coated clusters for at least 30 minutes to set the chocolate layer.
09 - Enjoy the clusters straight from the freezer. Store any leftovers in an airtight container in the freezer for up to two weeks.

# Expert Advice:

01 -
  • They're fancy enough to feel like a treat but honest enough to feel like breakfast.
  • Fifteen minutes of hands-on time means you can have homemade frozen treats without the fuss.
  • The contrast between creamy yogurt, bright strawberries, and snappy chocolate hits in a way store-bought versions never quite manage.
02 -
  • If your clusters start to crack when dipped in chocolate, they weren't frozen solid enough—give them the full two hours next time.
  • The coconut oil isn't just a nicety; it's what prevents the chocolate from setting thick and waxy, making every bite feel luxurious instead of heavy.
03 -
  • Use a fork for dipping instead of tongs or your fingers; it gives you control and lets you coat the cluster completely without it sliding off into the chocolate.
  • If the chocolate starts to thicken as it cools, give it a five-second burst in the microwave to loosen it again—overheating is the enemy, but gentle warmth is your friend.
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