Strawberry Yogurt Clusters (Printable Version)

Juicy strawberries enveloped in creamy yogurt and crisp chocolate coating, perfect frozen snack.

# What You Need:

→ Fruit & Yogurt

01 - 1.5 cups fresh strawberries, hulled and chopped
02 - 1 cup Greek yogurt (plain or vanilla; dairy-free alternative optional)
03 - 1 to 2 tablespoons honey or maple syrup (optional)
04 - 0.5 teaspoon pure vanilla extract

→ Chocolate Coating

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

# How-To Steps:

01 - In a medium bowl, combine Greek yogurt, honey or maple syrup if using, and vanilla extract. Stir 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 them slightly to form approximately 16 clusters.
05 - Freeze the clusters for 1 to 2 hours, or until firm.
06 - In a microwave-safe bowl, melt chocolate and coconut oil if using in 20-second intervals, stirring until smooth.
07 - Dip each frozen cluster into the melted chocolate using a fork, allowing excess to drip off, then return clusters to the parchment-lined sheet.
08 - Freeze the chocolate-coated clusters for at least 30 minutes until set.
09 - Serve the clusters directly from the freezer. For a softer texture, let them sit at room temperature for 2 to 3 minutes before eating.

# Expert Tips:

01 -
  • They taste indulgent but actually make you feel good about what you're eating.
  • Fifteen minutes of hands-on time means you can have restaurant-quality frozen treats ready without fuss.
  • The chocolate shell snaps like real candy, which is oddly satisfying in the best way.
02 -
  • If you forget about them and they thaw even partway, don't refreeze them—the texture becomes icy and sad instead of creamy.
  • Melting chocolate in 20-second bursts actually works better than one long blast; I learned this the hard way after creating a bowl of grainy chocolate soup.
03 -
  • If your chocolate is being stubborn and thick, add the coconut oil even if the recipe says optional—it makes the whole dipping process easier and changes nothing about the final taste.
  • For extra textural interest, sprinkle freeze-dried strawberries or finely chopped nuts on top right after dipping, before the chocolate fully sets.
Go Back