Strawberry Yogurt Clusters (Print Version)

Creamy Greek yogurt and fresh strawberries coated in a crisp chocolate layer, frozen to perfection.

# What You'll Need:

→ Fruit & Yogurt

01 - 1.5 cups fresh strawberries, hulled and chopped
02 - 1 cup Greek yogurt (plain or vanilla; dairy-free option available)
03 - 1 to 2 tablespoons honey or maple syrup (optional, adjust to taste)
04 - 0.5 teaspoon pure vanilla extract

→ Chocolate Coating

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

# How to Make It:

01 - In a medium bowl, stir together Greek yogurt, honey or maple syrup if using, and vanilla extract until smooth.
02 - Gently fold chopped strawberries into the yogurt mixture until evenly coated.
03 - Line a baking sheet with parchment paper to prevent sticking.
04 - Scoop heaping tablespoons of the mixture onto the prepared sheet, spacing clusters slightly apart, yielding about 16 pieces.
05 - Freeze the clusters for 1 to 2 hours until firm and solid.
06 - In a microwave-safe bowl, melt the chocolate with coconut oil if using, heating in 20-second intervals and stirring between until smooth.
07 - Using a fork, dip each frozen cluster into the melted chocolate to fully coat, allowing excess to drip off, then place back onto the parchment-lined sheet.
08 - Freeze coated clusters for at least 30 minutes until the chocolate sets completely.
09 - Enjoy directly from the freezer. Store leftovers in an airtight container in the freezer for up to two weeks.

# Expert Tips:

01 -
  • They taste like a frozen yogurt shop treat, except you made them in your own kitchen for a fraction of the cost.
  • No baking required, just mixing and dipping, so even on your busiest days this comes together in 15 minutes of actual work.
  • The chocolate-covered strawberry combo hits that sweet spot between healthy and indulgent that makes you feel good eating them.
02 -
  • If your yogurt mixture is too runny, your clusters won't hold their shape—drain any excess liquid from the yogurt first, or use a thicker brand like Fage or Straus.
  • Chocolate that's too hot will melt the frozen clusters, so let it cool for just a minute after melting, or the magic falls apart.
03 -
  • Keep your yogurt mixture cold right up until scooping—this makes everything freeze faster and hold its shape better through the chocolate dip.
  • If your chocolate seizes or gets too thick, add coconut oil one teaspoon at a time until it loosens up again.
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