Chocolate Strawberry Yogurt Clusters (Printable Version)
Frozen clusters combine creamy yogurt, fresh strawberries, and a chocolate shell for a delightful snack.
# What You Need:
→ Yogurt Filling
01 - 1 cup plain or vanilla full-fat Greek yogurt
02 - 1 tablespoon honey or maple syrup
03 - 1 teaspoon vanilla extract
04 - 1 cup fresh strawberries, diced
→ Chocolate Coating
05 - 7 ounces dark or semi-sweet chocolate, chopped
06 - 1 tablespoon coconut oil
# How-To Steps:
01 - Line a baking sheet with parchment paper to prevent sticking.
02 - In a medium bowl, stir together Greek yogurt, honey or maple syrup, and vanilla extract until smooth.
03 - Fold the diced strawberries gently into the yogurt mixture to preserve texture.
04 - Drop heaping tablespoonfuls of the yogurt mixture onto the lined baking sheet, forming 12 individual clusters.
05 - Place clusters in the freezer for 1 hour, allowing them to firm up for easier handling.
06 - Melt the chocolate and coconut oil together in 30-second intervals in a microwave-safe bowl or using a double boiler, stirring until smooth.
07 - Remove clusters from the freezer and coat each completely by dipping them into the melted chocolate using two forks, letting excess drip off.
08 - Return the coated clusters to the baking sheet and freeze for an additional 10 to 15 minutes until the coating is firm.
09 - Serve immediately or store in an airtight container in the freezer for up to two weeks.
# Helpful Tips:
01 -
- No oven, no fuss, just a freezer and fifteen minutes of your time.
- The chocolate snaps perfectly, giving way to tangy yogurt and sweet berry bursts.
- You can grab one straight from the freezer whenever the craving hits.
02 -
- If the yogurt clusters aren't frozen solid before dipping, they'll fall apart in the warm chocolate and make a mess.
- Stir the melted chocolate every few clusters to keep it smooth, because it starts to thicken as it cools.
03 -
- Freeze the baking sheet for a few minutes before you dollop the yogurt so the clusters firm up faster.
- Use full-fat yogurt if you can, because it holds its shape better and tastes richer when frozen.