Chocolate Strawberry Yogurt Clusters (Print version)

Tangy yogurt and fresh strawberries coated in crisp chocolate make a delightful, protein-rich snack.

# Ingredient List:

→ Fruit & Yogurt

01 - 1 cup plain or vanilla Greek yogurt (full-fat or low-fat)
02 - 1 cup fresh strawberries, diced

→ Sweetener & Flavor

03 - 2 tablespoons honey or maple syrup
04 - 1 teaspoon vanilla extract (omit if using vanilla yogurt)

→ Chocolate Coating

05 - 1½ cups dark or semi-sweet chocolate chips
06 - 1 tablespoon coconut oil (optional, for smoother melting)

# How To Make It:

01 - Line a baking sheet with parchment paper.
02 - In a medium bowl, combine Greek yogurt, diced strawberries, honey or maple syrup, and vanilla extract; stir until the strawberries are evenly distributed.
03 - Drop heaping tablespoonfuls of the mixture onto the prepared baking sheet to shape approximately 16 clusters.
04 - Place the clusters in the freezer for 45 minutes or until firm.
05 - In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
06 - Dip each frozen cluster into the melted chocolate using forks to fully coat; allow excess chocolate to drip off before returning clusters to the baking sheet.
07 - Freeze the chocolate-covered clusters for at least 15 minutes until the coating is firm.
08 - Enjoy clusters frozen or allow them to sit 5 minutes at room temperature before eating.

# Expert Advice:

01 -
  • They taste like indulgent chocolate-covered fruit but pack a protein punch that keeps you satisfied.
  • You can grab one straight from the freezer and feel good about what you're eating.
  • The tangy yogurt cuts through the sweetness in a way that feels surprisingly balanced.
  • They come together in minutes with ingredients you probably already have on hand.
02 -
  • If your strawberries are too wet, the yogurt mixture gets runny and won't hold its shape—pat them dry with a paper towel first.
  • Don't skip the first freeze or the clusters will fall apart the second you try to dip them in chocolate.
  • Stir the chocolate gently and stop microwaving the moment it's smooth—burnt chocolate tastes bitter and grainy.
03 -
  • Freeze the baking sheet for a few minutes before dropping the yogurt mixture so the clusters firm up faster and hold their shape better.
  • Use a shallow bowl for the melted chocolate—it makes dipping way easier and you waste less.
  • If the chocolate starts to thicken while you're working, pop it back in the microwave for 10 seconds to loosen it up again.

Return