Strawberry Yogurt Clusters (Print Version)

Frozen clusters combining tangy yogurt, fresh strawberries, and a crisp chocolate layer.

# Ingredient List:

→ Fruit & Yogurt

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

→ Chocolate Coating

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

# Steps:

01 - Combine Greek yogurt, honey or maple syrup if using, and vanilla extract in a medium bowl. Stir until smooth.
02 - Gently fold chopped strawberries into the yogurt mixture until evenly coated.
03 - Line a baking sheet with parchment paper for easy removal and cleanup.
04 - Scoop heaping tablespoons of the strawberry-yogurt mixture onto the parchment-lined sheet, spacing clusters apart. Yield approximately 16 clusters.
05 - Freeze the formed clusters for 1 to 2 hours or until fully firm.
06 - Melt chocolate and coconut oil if using in a microwave-safe bowl at 20-second intervals, stirring after each, until smooth.
07 - Dip each frozen cluster into the melted chocolate using a fork, allowing excess chocolate to drip off, then return clusters to parchment paper.
08 - Freeze the chocolate-coated clusters for at least 30 minutes until the coating is firm.
09 - Enjoy clusters directly from the freezer. For a softer texture, let sit at room temperature for 2 to 3 minutes before serving.

# Helpful Hints:

01 -
  • They taste indulgent but feel genuinely good for you, which is a rare combination that never gets old.
  • Fifteen minutes of actual work, and you've got frozen treats that rival anything from a fancy shop.
  • The contrast between cool yogurt, juicy strawberry, and snappy chocolate shell is addictively satisfying.
02 -
  • Frozen clusters must be truly solid before dipping, or they'll collapse into the chocolate and you'll end up with chocolate pudding instead of coated treats.
  • Overheat chocolate even slightly and it becomes grainy and stubborn; low heat and patience are everything here.
03 -
  • Don't skip the parchment paper under your dipped clusters—it prevents sticking and makes cleanup instant.
  • If your chocolate seizes while melting, stir in a teaspoon of coconut oil to rescue it, though prevention through low heat is always smarter.
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