Strawberry Yogurt Clusters Treat (Printable)

Frozen strawberry and yogurt bites coated in smooth chocolate, perfect as a refreshing snack or dessert.

# What You'll Need:

→ Fruit & Yogurt

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

→ Chocolate Coating

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

# How to Make It:

01 - In a medium bowl, combine the Greek yogurt, honey or maple syrup if using, and vanilla extract. Stir until smooth.
02 - Gently fold in the chopped strawberries until they are evenly coated with the yogurt mixture.
03 - Line a baking sheet with parchment paper. Scoop heaping tablespoons of the mixture onto the sheet, spacing clusters apart. Aim for about 16 portions.
04 - Place the baking sheet in the freezer and freeze clusters for 1 to 2 hours until firm.
05 - Melt chocolate and coconut oil if using in a microwave-safe bowl in 20-second intervals, stirring until smooth.
06 - Dip each frozen cluster into the melted chocolate using a fork, allowing excess to drip off. Return clusters to the parchment-lined sheet.
07 - Freeze the coated clusters for at least 30 minutes until the chocolate hardens.
08 - Enjoy clusters directly from the freezer or allow them to sit at room temperature for 2 to 3 minutes before eating for a softer texture.

# Expert Hints:

01 -
  • They hit that sweet spot between indulgent and guilt-free—real fruit, real yogurt, but still feels like dessert.
  • Prep takes barely fifteen minutes, then the freezer does the work while you go about your day.
  • No special equipment needed, and they're naturally gluten-free without any fussing around.
02 -
  • Don't skip the parchment paper—frozen yogurt sticks to everything, and trying to peel them off is a tragedy.
  • If your chocolate starts to thicken as you work, microwave it for 5 more seconds rather than letting it seize into a grainy mess.
03 -
  • Chop your chocolate into pieces before melting—it melts faster and more evenly than chips, and you'll get a silkier coating.
  • If you're making these for guests, prepare them the night before and store them in an airtight container; they actually taste better when flavors settle overnight.
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