Chocolate Strawberry Yogurt Clusters

This frozen treat combines the tangy brightness of yogurt with sweet strawberries and rich chocolate for a dessert that feels indulgent but won't leave you with regrets. Perfect for summer days when you need something cold and satisfying that isn't loaded with sugar.

I first made these clusters during a sweltering heatwave last summer when my regular ice cream stash had run dangerously low. What started as a desperate freezer raid has become our family's most requested summer treat. My daughter now asks to make a batch every weekend for her "special dessert."

Ingredients

• Fresh strawberries: The star ingredient that provides natural sweetness and beautiful flavor contrast with the chocolate. Look for bright red berries without white shoulders for the best flavor.
• Plain Greek yogurt: Creates the creamy base while adding protein and tanginess. Full fat works best for richness but 2% also yields good results.
• Honey: Natural sweetener that blends perfectly with yogurt. Raw local honey offers the most complex flavor.
• Vanilla extract: Enhances both the strawberry and chocolate flavors. Pure extract rather than imitation makes a noticeable difference.
• Semisweet chocolate chips: Forms the crisp outer shell. Choose good quality chips with at least 55% cocoa for best flavor.
• Coconut oil: Creates the perfect consistency for the chocolate coating and helps it harden properly in the freezer.

Step-by-Step Instructions

Prepare the yogurt mixture:

Combine chopped strawberries Greek yogurt honey and vanilla in a large bowl until thoroughly mixed. The strawberries should be cut into small pieces about the size of chocolate chips to ensure they distribute evenly through the yogurt. Stir gently but thoroughly to avoid crushing the berries while ensuring the honey fully incorporates.

Form the clusters:

Scoop approximately two tablespoons of the yogurt mixture onto a parchment-lined baking sheet to create each cluster. The mixture should be thick enough to hold a mounded shape. Space the clusters at least an inch apart to prevent them from freezing together. This recipe typically yields about 10 clusters depending on your scoop size.

Freeze until solid:

Place the entire baking sheet in the freezer for 1-2 hours or until the clusters are completely frozen solid. They should not give when gently pressed with a finger. Proper freezing is crucial for the next step so be patient here even if it means waiting longer than two hours.

Prepare the chocolate coating:

Melt chocolate chips with coconut oil in a microwave-safe bowl using 15-30 second intervals stirring between each until completely smooth. The mixture should be glossy and pourable but not too hot. The coconut oil creates the perfect consistency for dipping and helps the chocolate set properly when frozen.

Coat the clusters:

Working quickly remove the frozen clusters from the freezer and dip each one into the melted chocolate using two forks or a dipping tool. Ensure each cluster gets completely coated letting excess chocolate drip off before returning to the parchment paper. If the yogurt begins to soften return the sheet to the freezer for 10 minutes before continuing.

Final freeze:

Return the chocolate-coated clusters to the freezer for at least 5 minutes to set the chocolate completely. The clusters should have a firm shell with a satisfying crack when bitten into while still maintaining a creamy interior.

The coconut oil in the chocolate coating is my secret weapon in this recipe. I discovered its importance after my first attempt resulted in chocolate that shattered rather than providing that perfect crisp shell. The small amount creates that magical snap when you bite into the clusters while preventing the chocolate from becoming too hard when frozen.

Making Ahead and Storage

These yogurt clusters are perfect for meal prep or making in large batches. Once fully frozen and chocolate-coated store them in an airtight container with parchment between layers to prevent sticking. They maintain their best quality for about two weeks in the freezer though they rarely last that long in my house. For the best texture allow them to sit at room temperature for about 5 minutes before eating.

Perfect Pairings

Serve these clusters alongside fresh berries for an elegant dessert plate or crumble them over a small scoop of vanilla ice cream for an elevated sundae experience. They also make wonderful additions to summer brunch spreads especially alongside mimosas for a special occasion. For a fun family dessert night set out various toppings like chopped nuts crushed freeze-dried fruit or sprinkles to add to the freshly chocolate-dipped clusters.

Troubleshooting Tips

If your yogurt mixture seems too runny strain your Greek yogurt through cheesecloth for 1-2 hours before mixing with other ingredients. This removes excess moisture and creates a thicker base that freezes more solidly. For clusters that are melting too quickly during the chocolate-coating process try working with just 3-4 clusters at a time keeping the rest in the freezer until ready to dip.

Frequently Asked Questions

→ Can I use flavored yogurt instead of plain yogurt?

Yes, flavored yogurt can be used, but it may make the clusters sweeter. Stick to complementary flavors like vanilla or strawberry for the best taste.

→ What can I substitute for honey?

You can use maple syrup or agave nectar as a substitute for honey. These will keep the taste slightly sweet and natural.

→ How do I store the yogurt clusters?

Store the clusters in an airtight container in the freezer. They will remain fresh for up to two weeks.

→ Can I make these clusters dairy-free?

Absolutely! Replace the Greek yogurt with a dairy-free yogurt alternative and use dairy-free chocolate chips for a vegan-friendly version.

→ Why is coconut oil used with chocolate?

The coconut oil helps create a smoother melted chocolate and makes the coating easier to work with. It also gives a slight sheen to the chocolate.

→ What toppings can I add to the chocolate coating?

You can sprinkle sea salt, chopped nuts, shredded coconut, or freeze-dried strawberries on the chocolate coating for added flavor and texture.