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Chocolate Strawberry Yogurt Clusters

Chocolate strawberry yogurt clusters are a quick frozen treat: Greek yogurt mixed with honey, vanilla, and crushed freeze-dried strawberries, then coated in smooth white chocolate. Finish with a dark chocolate drizzle and a pinch of sea salt for crunchy berry-studded clusters.
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Prep Time 15 minutes
freeze 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Chocolate strawberry yogurt clusters
  • 2 cup plain Greek yogurt
  • 0.5 cup white chocolate chips
  • 0.5 cup freeze-dried strawberries crushed
  • 0.25 cup honey
  • 0.5 tsp vanilla extract
  • 0.25 cup dark chocolate chips melted
  • 0.05 sea salt pinch

Equipment

  • 1 sheet pan

Method
 

Mix the yogurt base
  1. Combine plain Greek yogurt, honey, and vanilla extract in a large bowl and stir until smooth, with no honey streaks visible.
  2. Fold in crushed freeze-dried strawberries until evenly distributed, so the mixture looks speckled throughout.
Form and first freeze
  1. Drop heaping tablespoons of the mixture onto a parchment-lined sheet pan, spacing them about 1 inch apart.
  2. Freeze for 30 minutes until slightly firm to the touch.
Coat in white chocolate
  1. Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth and glossy.
  2. Dip each yogurt cluster halfway into the melted white chocolate and place back on parchment so the bottoms are fully coated.
  3. Freeze for another 20 minutes until the white chocolate is set and no longer looks wet at the edges.
Finish with dark chocolate
  1. Drizzle melted dark chocolate over the clusters and sprinkle with sea salt for a salty-sweet finish.
  2. Freeze for at least 10 minutes until all chocolate is set and the drizzle firms up.
Store
  1. Transfer clusters to an airtight container and store in the freezer for up to two weeks.

Notes

For clean, even coating, dip quickly and let excess white chocolate drip back onto the surface before returning each cluster to parchment. Keep leftovers in an airtight container in the freezer for up to 2 weeks; they freeze well and do not need thawing to eat—grab straight from the freezer. For a dairy-light option, use plain low-fat or lactose-free Greek yogurt, keeping the same honey and flavoring amounts for best texture.