Strawberry Yogurt Clusters (Printable)

Fresh strawberries and creamy yogurt dipped in chocolate create a frozen, satisfying treat.

# What You'll Need:

→ Fruit & Yogurt

01 - 1½ cups fresh strawberries, hulled and chopped
02 - 1 cup Greek yogurt, plain or vanilla
03 - 1–2 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, mix Greek yogurt with honey or maple syrup if using, and vanilla extract until smooth.
02 - Gently fold the chopped strawberries into the yogurt mixture until evenly coated.
03 - Line a baking sheet with parchment paper to prevent sticking.
04 - Spoon heaping tablespoons of the strawberry-yogurt mixture onto the parchment-lined sheet, spacing them apart to form about 16 clusters.
05 - Freeze the clusters for 1–2 hours until firm and solid.
06 - Melt the chocolate and coconut oil if using in a microwave-safe bowl in 20-second increments, stirring between until smooth.
07 - Dip each frozen cluster into the melted chocolate using a fork, ensuring thorough coating. Allow excess chocolate to drip off before placing back on the parchment.
08 - Freeze the chocolate-coated clusters for at least 30 minutes until the chocolate sets firmly.
09 - Enjoy directly from the freezer. Store leftovers in an airtight container in the freezer for up to 2 weeks.

# Expert Advice:

01 -
  • They taste indulgent but are genuinely good for you, no guilt required.
  • Fifteen minutes of actual work means you spend more time enjoying than stressing.
  • Frozen treats that don't melt into a sad puddle in your hand—they have actual structure.
02 -
  • Frozen yogurt clusters need that chocolate coat or they'll stick to everything and fall apart—the chocolate is structural, not just decoration.
  • Coconut oil is not optional if you want smooth chocolate; without it, you end up with a thick, lumpy mess that doesn't coat evenly.
03 -
  • The fork-dip method saves you from chocolate-covered fingers and gives you control—no fancy chocolate fork required.
  • Freeze your clusters hard before dipping so the yogurt stays firm and doesn't collapse when it meets the warm chocolate.
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