Strawberry Yogurt Clusters (Printable)

Frozen clusters combining creamy yogurt, fresh strawberries, and a crisp chocolate coating.

# What You Need:

→ Fruit & Yogurt

01 - 1½ cups fresh strawberries, hulled and chopped
02 - 1 cup Greek yogurt, plain or vanilla
03 - 1 to 2 tablespoons honey or maple syrup, optional
04 - ½ 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 Make It:

01 - In a medium bowl, combine Greek yogurt, honey or maple syrup if using, and vanilla extract. Stir until fully blended and smooth.
02 - Gently fold the chopped strawberries into the yogurt mixture until the fruit is evenly coated.
03 - Line a baking sheet with parchment paper. Using a spoon or scoop, drop heaping tablespoons of the mixture onto the sheet, spacing each cluster apart to form around 16 pieces.
04 - Place the clusters in the freezer for 1 to 2 hours, or until completely firm.
05 - In a microwave-safe bowl, melt chocolate with coconut oil if using, heating in 20-second intervals and stirring between until smooth.
06 - Using a fork, dip each frozen cluster into the melted chocolate to coat thoroughly. Let excess chocolate drip off before returning them to the parchment-lined sheet.
07 - Freeze the coated clusters for at least 30 minutes until the chocolate is fully set.
08 - Serve directly from the freezer. Store any leftovers in an airtight container in the freezer for up to two weeks.

# Expert Suggestions:

01 -
  • They taste indulgent but actually feel good to eat, with real fruit and protein instead of empty calories.
  • Freezing them makes prep worry-free—no melting at room temperature like chocolate-covered strawberries do.
  • Minimal ingredients and 15 minutes of hands-on time means you can make a two-week supply faster than buying them at the store.
02 -
  • If your clusters start falling apart during dipping, they weren't frozen solid enough—always err on the side of extra freezing time, especially in warm kitchens.
  • Melting chocolate slowly over low heat keeps it glossy and smooth; rushing the process or getting even a tiny drop of water in it will make it dull and thick.
  • These are best eaten straight from the freezer; give them 2–3 minutes at room temperature only if you want a slightly softer bite.
03 -
  • Use a fork for dipping instead of trying to grab clusters with your fingers—it keeps your hands clean and lets you rotate the cluster easily for even chocolate coverage.
  • If your chocolate starts to thicken before you finish dipping all the clusters, give it another 10-second burst in the microwave rather than adding liquid, which will ruin it.
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