I make Chocolate Strawberry Yogurt Clusters when I want a quick sweet snack at home. I first tried this simple treat on a hot afternoon. The yogurt and berries were easy to use. The chocolate made them feel like a small dessert. I like to keep them in the freezer for days when I need a fast cool bite. This recipe fits that need well.
I keep the recipe simple and quiet in my kitchen. I use few tools and small time. The clusters freeze fast and they do not need baking. Children and adults both like the mix of cold yogurt, juicy berries, and thin chocolate. I often make them before guests come or before I pack a lunch. These Chocolate Strawberry Yogurt Clusters save time and give a tasty treat.
Chocolate Strawberry Yogurt Clusters are small frozen bites. They mix diced strawberries with plain Greek yogurt and a bit of vanilla. Then the clusters get a light chocolate shell. The taste is a cold, tart berry with creamy yogurt. The chocolate adds a sweet snap on the outside. People often make this snack for hot days, school snacks, or a quick dessert after dinner. You can make them in under an hour, most time is in the freezer. The recipe is simple and uses few items. If you like other frozen treats, try a warm day snack like chocolate-covered strawberry brownies for a different idea.
why make this recipe
Make this recipe when you want a fast, low-effort snack. It takes little hands-on time. Prep is about 10 to 15 minutes. Then the freezer does the rest. The flavor mixes tart berries and plain yogurt with a sweet chocolate shell. You get protein from the Greek yogurt and vitamin C from the strawberries. It is a good choice for a quick snack or a light dessert. The clusters also work well for packable treats. You can make a batch and keep them frozen to use for days. This keeps you from buying packaged sweets. The recipe is cheap and uses items you may already have.
how to make Chocolate Strawberry Yogurt Clusters
First, you mix the diced strawberries with the plain Greek yogurt and vanilla. This makes a sticky, berry-coated mix that will hold shape when scooped. Next, you form small mounds on a parchment-lined tray and freeze them until firm. Freezing helps the yogurt set so the clusters hold together for dipping. While they chill, you melt semisweet chocolate with a little coconut oil. The oil thins the chocolate so it coats the clusters fast and smoothly. Then you dip each frozen cluster in the warm chocolate and place it back on the tray. The chocolate hardens quickly on the frozen surface. The final step is to let them sit a few minutes so the shell becomes firm. The whole process is quick and the parts move from one step to the next without fuss.
Ingredients
- 1 cup strawberries, diced (stems removed)
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 2 tsp coconut oil
This list uses simple items. Use fresh strawberries if you can. Dice them small so the clusters hold form. Plain Greek yogurt keeps the snack less sweet and adds protein. Vanilla gives mild flavor that blends with the berries. Semisweet chocolate balances the tart yogurt and the fruit. Coconut oil thins the melted chocolate and helps it set with a glossy finish. If you use thicker yogurt, the clusters may be firmer after freezing. Measure roughly; the recipe is forgiving. For a different mix, check a similar idea like white chocolate cranberry pecan clusters for another simple cluster version.
Directions
Line a large baking sheet with parchment paper. Place diced strawberries into a large bowl. Add the Greek yogurt and vanilla extract. Stir until the berries are well coated in the yogurt. Scoop the mixture onto the parchment-lined baking sheet in 2-tablespoon mounds. Leave space between each cluster. Freeze the tray for 30 to 45 minutes until the clusters are set but not rock hard. With about 10 minutes left, melt the chocolate chips with the coconut oil in a small bowl. Heat in 30-second bursts and stir until smooth. Remove the tray from the freezer. Use a large spoon to dip each frozen cluster into the melted chocolate and set back on the tray. Let the chocolate firm up for a few minutes. Serve.
Each step has a purpose. Coating the berries in yogurt lets the pieces stick together. Freezing firms the clusters so they do not fall apart when dipped. Melting the chocolate with oil keeps the coating thin and quick to set. Dipping fast helps keep the clusters cold so the chocolate forms a thin shell. Letting the tray sit after dipping makes the shell hard and snap when you bite it. If the chocolate cools too much while you dip, warm it a bit. If the clusters soften too much in the dipping step, return the tray to the freezer for a short time.
how to serve Chocolate Strawberry Yogurt Clusters
Serve the clusters straight from the freezer. They work well on a small plate or in a lunch box. For a party, set them on a platter with a little paper doily or cupcake liners. They pair well with a cup of cold coffee or a glass of milk. You can also place them on small skewers or toothpicks for a neat bite. If you need a slower melt, let them sit a minute at room temperature before serving. For kids, cut the clusters in half so they are easier to eat. If you want a fancier touch, sprinkle a few extra chopped nuts or a dust of cocoa on top right after dipping, before the chocolate hardens. For a different snack idea with Greek yogurt, see a quick option like 5-minute fruit smoothie bowl with Greek yogurt.
how to store Chocolate Strawberry Yogurt Clusters
Store the clusters in the freezer. Place them in a single layer on a tray until the chocolate is fully set. Then move them to an airtight container or a freezer bag. Use parchment paper between layers to stop them from sticking. Keep them cold and do not let them sit at room temperature for long. In the freezer, they last up to 2 weeks with good texture. If you need to keep them longer, they will stay safe but the texture may change. To serve, take them from the freezer and let sit for a few minutes to soften slightly. Do not store them in the fridge long term because the chocolate can get soft and the yogurt may leak.
tips to make Chocolate Strawberry Yogurt Clusters
Use small, firm strawberries. Large chunks make the clusters fall apart. Dry the berries lightly on a paper towel before mixing. This cuts extra water that can make the yogurt thin. Scoop equal amounts so the clusters finish at the same time. Chill the tray well before you dip to get a neat shell. Warm the chocolate in short bursts and stir between each burst. Too hot chocolate can melt the yogurt on contact. If the chocolate firms too fast, reheat it for a few seconds. Work quickly when you dip. If a cluster breaks, press it back together and re-freeze for a few minutes before dipping again. Use good-quality chocolate for the best taste. A thin coat of chocolate gives the best crunch.
variation
You can make small changes to match your taste. Swap plain Greek yogurt for vanilla yogurt if you want a sweeter base. Use dark chocolate for a richer shell or milk chocolate for a sweeter one. Add a teaspoon of honey to the yogurt mix for more sweetness. Mix in a few small chopped nuts or seeds into the yogurt for a crunch. Try raspberries or chopped cherries instead of strawberries. If you like a tropical twist, use a little shredded coconut on top before the chocolate sets. If you prefer no added oil, warm the chocolate gently and dip fast, but know the shell may be thicker. These swaps keep the main steps the same but change the end flavor.
FAQs
Q: Can I use frozen strawberries? A: You can, but thaw and drain them well first. Too much water will make the yogurt thin.
Q: Can I use flavored yogurt? A: Yes. Flavored yogurt will make the clusters sweeter. Adjust the chocolate to taste.
Q: How long do they stay good? A: In the freezer, they keep well for about 2 weeks with good texture.
Q: Can I bake these? A: No. This recipe is not for baking. The clusters rely on freezing to hold shape.
Q: Can I make them bigger or smaller? A: Yes. Change the scoop size, but adjust freeze time if they are much larger.
Conclusion
If you want a step-by-step look at a similar viral idea, see this take on the same treat at Chocolate Strawberry Yogurt Clusters (Viral Recipe!) – Wellness by Kay. For a dietitian view and tips on making this snack, read Chocolate-Covered Strawberry Yogurt Clusters | Walder Wellness, RD.
Print
Chocolate Strawberry Yogurt Clusters
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy treat featuring frozen yogurt clusters with diced strawberries covered in a thin chocolate shell.
Ingredients
- 1 cup strawberries, diced (stems removed)
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 2 tsp coconut oil
Instructions
- Line a large baking sheet with parchment paper.
- In a large bowl, mix diced strawberries with Greek yogurt and vanilla extract until well coated.
- Scoop the mixture onto the baking sheet in 2-tablespoon mounds, leaving space between each cluster.
- Freeze for 30 to 45 minutes until clusters are set but not rock hard.
- In the last 10 minutes, melt chocolate chips with coconut oil in a small bowl, heating in 30-second bursts until smooth.
- Remove the tray from the freezer and dip each frozen cluster in the melted chocolate, then place back on the tray.
- Let the chocolate firm up for a few minutes before serving.
Notes
Use fresh strawberries for best results. Make sure to dry the berries lightly before mixing to avoid thinning the yogurt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 2 clusters
- Calories: 220
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
