Strawberry Yogurt Clusters (Printable)

Juicy strawberries with creamy Greek yogurt, dipped in chocolate for a cool, 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 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 smooth.
02 - Gently fold in the chopped strawberries until the mixture is evenly coated.
03 - Line a baking sheet with parchment paper for easy removal of clusters.
04 - Scoop heaping tablespoons of the strawberry yogurt mixture onto the prepared sheet, spacing clusters slightly apart. Aim for 16 clusters.
05 - Freeze the clusters for 1 to 2 hours until firm and solid.
06 - In a microwave-safe bowl, melt chocolate with coconut oil if using in 20-second increments, stirring between each until smooth.
07 - Dip each frozen cluster into the melted chocolate using a fork. Allow excess chocolate to drip off, then place clusters back on the parchment-lined sheet.
08 - Return coated clusters to the freezer for at least 30 minutes until the chocolate is fully set.
09 - Enjoy clusters directly from the freezer. Store leftovers in an airtight container in the freezer for up to 2 weeks.

# Expert Advice:

01 -
  • They taste like frozen yogurt dipped in luxury but contain no weird additives or unpronounceable ingredients.
  • Fifteen minutes of prep means you can have restaurant-quality frozen treats without the guilt or the price tag.
  • Perfect for those moments when you want something sweet but your body's asking for something lighter.
02 -
  • Don't skip the first freeze—trying to dip warm clusters into chocolate results in a soggy, melting mess that's more frustrating than delicious.
  • If your chocolate is thick and hard to work with, adding the coconut oil makes an enormous difference in how smoothly everything comes together.
  • Strawberries release moisture as they sit, so make these within a few hours of when you plan to eat them or they'll get watery inside.
03 -
  • Keep your chocolate between 90 and 110 degrees for the smoothest, shiniest coating—too hot and it won't set properly, too cool and it becomes thick and gloopy.
  • If you find yourself with leftover melted chocolate, don't waste it; pour it onto parchment in thin sheets, let it set, and break it into pieces for snacking later.
Go Back