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Chocolate Strawberry Yogurt Clusters

Chocolate strawberry yogurt clusters made with a creamy pink yogurt center, frozen solid, then dipped in glossy dark chocolate for a smooth shell. The broken edge shows the strawberry center, finished with freeze-dried strawberry crumble for a sweet-tart crunch.
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Prep Time 20 minutes
Freezing 2 hours
Total Time 2 hours 20 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

yogurt cluster base
  • 1.5 cup plain Greek yogurt
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • 0.5 cup freeze-dried strawberries, finely crushed
chocolate coating
  • 1 cup dark chocolate chips or melting wafers
  • 1 tsp coconut oil

Equipment

  • 1 sheet pan

Method
 

Make the pink yogurt mixture
  1. Stir plain Greek yogurt, honey, vanilla extract, and freeze-dried strawberries until fully combined and evenly pink.
  2. Drop heaping tablespoons of the yogurt mixture onto a parchment-lined sheet pan, leaving space between each cluster.
Freeze until solid
  1. Freeze for at least 2 hours (until completely solid).
Melt and dip in chocolate
  1. Melt dark chocolate chips or melting wafers with coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  2. Working quickly, dip each frozen yogurt cluster in melted chocolate using a fork, letting excess drip off back to the parchment.
  3. Sprinkle with extra crushed freeze-dried strawberries immediately, then return to the freezer for 15 minutes until the chocolate sets.
  4. Store the clusters in the freezer until ready to serve.

Notes

For the cleanest broken edge and best chocolate set, freeze the clusters until rock-solid before dipping, and work in small batches so the yogurt stays firm. Store in an airtight container in the freezer for up to 2 months; no thawing is needed—enjoy straight from frozen. For a dairy-light option, swap plain Greek yogurt for thick coconut yogurt if it’s plain (not sweetened) and still holds its shape after freezing.