These clusters are the kind of dessert that feels like a treat but behaves like a smart choice. You’ve got real fruit, protein-rich Greek yogurt, and just enough chocolate to scratch the “I need something sweet” itch without spiraling into a whole cake situation.
They freeze up like creamy little cheesecake bites with a crisp chocolate snap, and that white-chocolate drizzle makes them look bakery-fancy with zero bakery effort. Swap strawberries for raspberries or chopped mango if you want, and you can use skyr for an even thicker, higher-protein center.
Healthy Chocolate Strawberry Greek Yogurt Clusters (Frozen Yogurt Bites)
Protein-packed frozen strawberry yogurt clusters dipped in dark chocolate with a white-chocolate drizzle. Sweet, creamy, snappy, and freezer-ready.
Equipment
- Baking sheet
- Parchment paper
- Medium mixing bowl
- Rubber Spatula
- Small cookie scoop (or tablespoon)
- Microwave-safe bowls (or double boiler)
- Fork or dipping tool
- Small piping bag or zip-top bag (for drizzle)
Ingredients
Yogurt Strawberry Centers
- 2, cups fresh strawberries, hulled and diced small, (300–340 g; 10–12 oz; cut 1/4-inch pieces so they suspend and don’t turn the mix watery)
- 1 1/4, cups plain Greek yogurt, full-fat, (300–320 g; use thick Greek or skyr for the creamiest center, less icy)
- 2, tablespoons honey, (30–40 g; or maple syrup; adjust to strawberry sweetness)
- 1, teaspoon vanilla extract, (5 g)
- 1/8, teaspoon kosher salt, (0.5–1 g; tiny but makes the fruit flavor louder)
- 1, tablespoon freeze-dried strawberry powder, optional, (6–8 g; boosts strawberry flavor and thickens; substitute: 1 tbsp instant cheesecake pudding mix)
- 1, teaspoon lemon zest, optional, (1–2 g; adds “fresh” and balances sweetness)
Chocolate Shell + Drizzle
- 1 3/4, cups dark chocolate chips or chopped dark chocolate, (280–320 g; 60–72% tastes best and isn’t overly sweet)
- 1 1/2, teaspoons coconut oil or neutral oil, (6–8 g; optional but makes dipping smoother and the shell snappier)
- 1/3, cup white chocolate chips, optional, (55–70 g; for drizzle)
- 1/2, teaspoon coconut oil, optional, (2–3 g; helps white chocolate drizzle cleanly)
Instructions
- Freezer Setup: Line a baking sheet with parchment and clear a flat spot in your freezer so the tray can sit level.
- Dice for Success: Hull strawberries and dice into 1/4-inch pieces; if they’re super juicy, blot lightly with a paper towel so the centers freeze creamy, not icy.
- Mix the Base: In a bowl, stir Greek yogurt, honey, vanilla, kosher salt, freeze-dried strawberry powder (if using), and lemon zest (if using) until thick and smooth; it should look like spoonable frosting.
- Fix the Texture if Needed: If your yogurt mixture seems loose, freeze it 10 minutes to firm up or stir in 1–2 more teaspoons strawberry powder before adding fruit.
- Fold in Fruit: Gently fold diced strawberries in so the pieces stay chunky and evenly distributed.
- Scoop the Clusters: Scoop 16 mounds (about 1 1/2 inches wide) onto the parchment; keep them domed for that pretty “cross-section” bite.
- Freeze Until Solid: Freeze 1 hour 30 minutes to 2 hours, until clusters are rock solid and don’t dent when pressed.
- Melt the Dark Chocolate: Melt dark chocolate with coconut oil in 20–30 second bursts, stirring between, until glossy and smooth; let it cool 3–5 minutes so it’s warm and fluid, not hot.
- Dip Like a Pro: Work with 4–6 clusters at a time (keep the rest frozen); dip each cluster, lift with a fork, let excess drip 5–8 seconds, then return to parchment.
- Troubleshoot on the Spot: If clusters soften, freeze the tray 10 minutes before continuing; if chocolate thickens, microwave 10–15 seconds and stir to loosen.
- Drizzle for Drama: Melt white chocolate with coconut oil, transfer to a bag, snip a tiny corner, and zigzag over clusters.
- Set and Serve: Freeze 15–20 minutes until fully set; for the best creamy bite, let clusters sit at room temp 2–4 minutes before eating.
- Taste and Adjust for Next Time: Before scooping your last few, taste the yogurt base and adjust, add a touch more lemon zest for brightness, 1–2 teaspoons honey for sweetness, strawberry powder for fruit punch; add extra salt only in tiny pinches.
Notes
- Store frozen in an airtight container with parchment between layers for up to 2 weeks; best texture in the first week.
- For extra protein and a thicker center, use skyr or very thick Greek yogurt.
- If your strawberries are small and less sweet, increase honey by 1–2 teaspoons; if they’re super sweet, pull it back a teaspoon.
- Want lower sugar? Use a sugar-free honey alternative and a low-sugar dark chocolate, then taste the yogurt base before freezing and adjust vanilla and zest to keep it lively.