Strawberry Yogurt Clusters (Printable)

Creamy Greek yogurt and fresh strawberries dipped in chocolate for a cool, satisfying 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)

# Step-by-Step Guide:

01 - In a medium bowl, mix Greek yogurt with honey or maple syrup and vanilla extract until smooth.
02 - Gently fold in chopped strawberries to evenly coat them with the yogurt mixture.
03 - Line a baking sheet with parchment paper and spoon heaping tablespoons of the mixture onto it, spacing clusters apart to yield about 16 pieces.
04 - Place the clusters in the freezer for 1 to 2 hours until fully firm.
05 - Combine chocolate and coconut oil in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth.
06 - Using a fork, dip each frozen cluster into the melted chocolate, allowing excess to drip off before returning to the parchment-lined sheet.
07 - Freeze the coated clusters for at least 30 minutes until the chocolate hardens.
08 - Enjoy the frozen clusters directly from the freezer; store leftovers in an airtight container for up to two weeks.

# Expert Advice:

01 -
  • They freeze in just two hours but taste like you spent way more effort than you actually did.
  • The chocolate shell snaps when you bite down, which somehow makes the whole experience feel more indulgent even though it's mostly yogurt and fruit.
  • You can have a homemade frozen treat ready faster than a trip to the store.
02 -
  • If your yogurt mixture is too thin, the clusters will flatten and lose their shape when they freeze, so Greek yogurt really isn't negotiable here.
  • Dipping frozen clusters into warm chocolate works because the cold yogurt won't melt instantly, but if you're too slow with multiple batches, let them refreeze between dips.
03 -
  • The fork method for dipping works way better than using your fingers or a spoon because the prongs hold the cluster steady while the chocolate drips away.
  • If the chocolate gets too thick as you're dipping batches, just microwave it for five more seconds rather than adding more coconut oil, which changes the chocolate-to-yogurt balance.
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