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Chocolate Strawberry Yogurt Clusters are displayed as the featured image for a recipe article.

Chocolate Strawberry Yogurt Clusters

These frozen yogurt clusters offer a guilt-free way to satisfy your sweet cravings. Made with Greek yogurt, fresh strawberries, and dark chocolate, they are a refreshing and healthy treat. A touch of honey or maple syrup enhances sweetness and prevents excessive ice crystal formation, ensuring a perfect bite.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups plain Greek yogurt full-fat or low-fat
  • 1 cup fresh strawberries, hulled and diced
  • 4 ounces dark chocolate at least 70% cacao
  • 2 tablespoons honey or maple syrup optional
  • 1 teaspoon coconut oil optional
  • Pinch of sea salt

Equipment

  • baking sheet
  • Parchment paper or silicone mat
  • Medium bowl
  • Double boiler or microwave-safe bowl
  • Spoon or small ice cream scoop
  • Airtight container

Method
 

  1. In a medium bowl, combine the Greek yogurt with honey or maple syrup (if using) and a pinch of sea salt. Stir well to ensure even distribution.
  2. Gently fold the diced strawberries into the yogurt mixture.
  3. Melt the dark chocolate using a double boiler or microwave. If using a double boiler, place the chocolate in a heat-safe bowl set over a simmering pot of water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until melted and smooth. If using a microwave, heat the chocolate in 30-second intervals, stirring in between, until melted and smooth. Stir in the coconut oil (if using) for a smoother consistency.
  4. Drop spoonfuls of the yogurt-strawberry mixture onto the prepared baking sheet, creating small clusters.
  5. Drizzle the melted chocolate over the yogurt clusters. You can use a spoon or a piping bag for more precise application.
  6. Place the baking sheet in the freezer and freeze for at least 2 hours, or until the clusters are solid.
  7. Once frozen, carefully remove the clusters from the baking sheet and store them in an airtight container in the freezer.

Notes

For best results, use full-fat Greek yogurt for a creamier texture. Finely dicing the strawberries will minimize water release and prevent icy spots. Store the frozen clusters in an airtight container in the freezer for up to a few weeks. For a richer chocolate flavor, use a higher percentage of cacao. If you want to reduce sweetness, omit the honey or maple syrup or use a sugar substitute. Untempered chocolate is prone to fat bloom, so melting the chocolate with coconut oil helps stabilize it.