Chocolate Yogurt Strawberry Clusters

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These frozen clusters combine Greek yogurt, fresh strawberries, and dark chocolate for a lighter Valentine’s treat.

They’re creamy, fruity, and crunchy all at once—and they feel indulgent while actually being pretty good for you.

Why You’ll Love It

  • Only 4 ingredients
  • Healthier than candy
  • High protein from Greek yogurt
  • Makes about 24 clusters
  • Ready in 15 minutes plus freezing time

Ingredients

For the Clusters

  • 1 cup plain Greek yogurt
  • 2 tablespoons honey or maple syrup
  • 1 cup fresh strawberries, diced small
  • 1 cup dark chocolate chips
  • 1 teaspoon coconut oil

Optional Add-Ins

  • 1/4 cup mini chocolate chips
  • 2 tablespoons shredded coconut
  • 1/4 cup chopped almonds or pistachios
  • Freeze-dried strawberry pieces
  • Pinch of flaky sea salt

Steps

  1. Line a sheet pan with parchment paper or a silicone mat.
  2. In a medium bowl, mix together the Greek yogurt and honey until smooth.
  3. Fold in the diced strawberries.
  4. If using any optional add-ins, stir them in now.
  5. Drop tablespoon-sized mounds onto the prepared sheet pan.
  6. Use a small cookie scoop for consistent sizes.
  7. You should get about 24 clusters.
  8. Freeze the clusters for at least 2 hours until completely solid.
  9. Once frozen, melt the chocolate chips and coconut oil in a microwave-safe bowl.
  10. Microwave in 30-second intervals, stirring after each, until smooth.
  11. Let the chocolate cool for 2-3 minutes.
  12. Remove a few clusters from the freezer at a time—they melt quickly at room temperature.
  13. Use a fork to dip each frozen cluster into the chocolate.
  14. Tap the fork on the bowl’s edge to remove excess chocolate.
  15. Return the dipped cluster to the parchment-lined pan.
  16. If desired, drizzle with extra chocolate or sprinkle with toppings before the chocolate sets.
  17. Repeat with remaining clusters.
  18. Freeze for another 10-15 minutes until the chocolate shell is set.

Helpful Tips and Substitutions

Use thick Greek yogurt—thin yogurt makes watery clusters.

Strain regular yogurt through a fine mesh strainer for 30 minutes if it seems too runny.

Dice strawberries very small (1/4 inch) so they freeze evenly.

Frozen berries work too—thaw, drain well, and pat dry before using.

Swap strawberries for raspberries, blueberries, or a mix.

For dairy-free, use coconut yogurt and dairy-free chocolate chips.

Milk chocolate or white chocolate work if you prefer sweeter clusters.

Work quickly when dipping—frozen yogurt melts fast at room temperature.

Serving Ideas

Store in a freezer-safe container and grab as needed.

Serve in small bowls at parties—they’ll stay cold for about 15-20 minutes.

Place in cupcake liners on a chilled plate for individual servings.

Add to a dessert board at the last minute.

Package in a small box with an ice pack for a homemade gift.

Make-Ahead and Storage

Store frozen in an airtight container for up to 1 month.

Separate layers with parchment paper to prevent sticking.

Let sit at room temperature for 2-3 minutes before eating—they’re easier to bite through.

Don’t let clusters fully thaw—the yogurt becomes runny.

Make undipped yogurt clusters and store frozen; dip in chocolate as needed.

These must be kept frozen—refrigeration won’t keep them firm enough.

Nutrition Information

Each cluster has roughly 60 calories, 3g protein, and 4g sugar.

That’s significantly less sugar than most Valentine’s candy.

The protein from Greek yogurt helps keep you satisfied longer.

Frozen Treats That Feel Like Dessert

These clusters hit that chocolate-covered strawberry craving without the guilt.

The frozen yogurt center stays creamy, the strawberries add freshness, and the chocolate shell cracks satisfyingly when you bite in.

Keep a batch in the freezer and you’ll always have a sweet treat within reach.

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