Description

Easy frozen yogurt clusters made with Greek yogurt, fresh strawberries, and chocolate coating. A healthy, protein-packed treat that’s perfect for meal prep and customizable with your favorite flavors.

Ingredients

Yogurt Cluster Base:

1-1.25 cups fresh strawberries, diced (stems removed)
1 cup plain Greek yogurt
2-3 tablespoons honey (or maple syrup, adjust to taste)
1 teaspoon vanilla extract (optional)

Chocolate Coating:

1-1.5 cups semi-sweet chocolate chips (or dark chocolate, milk chocolate)
1 tablespoon coconut oil

Topping:

Sea salt (optional, for sprinkling)

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Instructions

Step 1: Prepare Baking Sheet

Line a large baking sheet or tray with parchment paper. Make sure the baking sheet fits into your freezer before you start—trust me, you don’t want to find out it doesn’t fit after you’ve already scooped everything out!

Step 2: Make Yogurt Mixture

In a medium bowl, combine diced strawberries, plain Greek yogurt, honey, and vanilla extract (if using). Mix thoroughly until everything is well incorporated and the strawberries are coated in yogurt. The mixture should look pink and speckled with red strawberry pieces.

Step 3: Scoop Clusters

Using a spoon or small cookie scoop, add 2-3 tablespoon portions of the strawberry yogurt mixture onto the prepared baking sheet, spacing them out evenly. The mixture should make approximately 8-12 clusters. Don’t worry if they’re not perfectly round—rustic is charming!

Step 4: First Freeze

Place the baking sheet in the freezer and freeze until the clusters are completely frozen and solid, about 1-2 hours. For a firmer texture, freeze for at least 30 minutes; for a harder, icier texture similar to ice cream, go for the full 2 hours.

Step 5: Melt Chocolate

Once the clusters are frozen, melt the chocolate. Add chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 15-30 second intervals, stirring in between each interval, until the chocolate is completely smooth and melted. This prevents burning and ensures silky chocolate.

Step 6: Dip Clusters

Remove the frozen yogurt clusters from the freezer. Using a spoon or fork, carefully dip each cluster into the melted chocolate, making sure to coat both the top and bottom. If the chocolate starts to cool and won’t stick well, reheat it in the microwave with a little more coconut oil and chocolate.

Step 7: Add Topping

Place each chocolate-coated cluster back on the prepared baking sheet. Sprinkle with sea salt if desired before the chocolate sets. The salt adds an amazing flavor contrast!

Step 8: Final Freeze

Place the clusters back in the freezer for 10-30 minutes until the chocolate hardens and sets completely.

Step 9: Enjoy

Serve straight from the freezer for a harder texture, or store in the refrigerator for a softer, creamier consistency.

Notes

Work quickly when dipping the frozen clusters. If they start to soften, pop them back in the freezer for 10 minutes.
Use a fork to dip and lift the clusters out of the chocolate, letting excess drip off before placing back on the sheet.
Keep extra chocolate chips and coconut oil nearby in case you need to thin the chocolate again.
Don’t skip the coconut oil—regular chocolate alone will be too thick and won’t coat smoothly.
If the chocolate pools around the base of your clusters, that’s fine! It creates a delicious chocolate “foot” that’s extra satisfying.

Prep Time: 10 minutes
Cook Time: Freeze Time: 1 hour 20 minutes to 2 hours 40 minutes
Category: Dessert
Method: Freezing, Dipping
Cuisine: American