Strawberry Yogurt Clusters (Print View)

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

# What You’ll Need:

→ Fruit & Yogurt

01 - 1½ cups fresh strawberries, hulled and chopped (approximately 225 g)
02 - 1 cup Greek yogurt, plain or vanilla (240 g), substitute with dairy-free if needed
03 - 1 to 2 tablespoons honey or maple syrup, optional and adjustable to taste
04 - ½ teaspoon pure vanilla extract

→ Chocolate Coating

05 - 7 oz dark or milk chocolate, chopped or in chips (200 g)
06 - 1 tablespoon coconut oil, optional for smoother coating

# Method:

01 - In a medium bowl, combine Greek yogurt, honey or maple syrup if using, and vanilla extract. Stir thoroughly until smooth and homogenous.
02 - Gently fold the chopped strawberries into the yogurt mixture until evenly coated without mashing the fruit.
03 - Line a baking sheet with parchment paper. Drop heaping tablespoons of the strawberry-yogurt mixture onto the sheet, spacing clusters evenly to form approximately 16 units.
04 - Place the baking sheet in the freezer for 1 to 2 hours, allowing clusters to solidify completely.
05 - Melt the chocolate with coconut oil, if used, in a microwave-safe bowl by heating in 20-second intervals and stirring between each until smooth.
06 - Using a fork, dip each frozen cluster into the melted chocolate, ensuring full coverage. Allow excess chocolate to drip off, then return clusters to the parchment-lined sheet.
07 - Freeze the chocolate-coated clusters for at least 30 minutes until the chocolate has fully set.
08 - 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 frozen, creamy, and chocolatey but still taste like a real snack, not a guilty pleasure.
  • Fifteen minutes of hands-on work means you can make a whole batch while your coffee cools.
  • Everyone assumes they're fancy until you casually mention you made them on a whim.
02 -
  • Frozen clusters need the chocolate to be warm enough to flow but not so hot it immediately re-freezes and clumps—if this happens, let it cool for a minute and try again.
  • Dipping works best when the clusters are genuinely frozen solid; if they start softening, return them to the freezer for another 15 minutes.
03 -
  • If your chocolate is too thick to coat smoothly, add coconut oil a teaspoon at a time rather than trying to thin it with milk, which will cause it to seize.
  • A fork with slightly rounded tines dips and lifts clusters better than a sharp one, and the grip matters more than you'd think.
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