I created chocolate strawberry yogurt clusters that qualify as a Healthy Dessert With Strawberries and hide a surprising trick that makes them uniquely simple to prepare.
I’m kind of obsessed with these Chocolate Strawberry Yogurt Clusters, even though they sounded too simple at first. I used plain Greek yogurt and fresh strawberries and wound up with little bites that feel fancy but are honestly just fun to snack on.
They’re the sort of thing you bring out and people ask where you bought them, then get suspicious when you say you made them at home. Perfect for when you want a treat but not a sugar crash, they’ve become my go to Healthy Snacks When Craving Sweets pick.
Try one and tell me if it hooks you too.
Ingredients
- Thick, creamy base rich in protein and calcium, kinda tangy but balances chocolate.
- Deep chocolate flavor, low sugar, gives antioxidants and a bitter note to cut sweetness.
- Natural sweetener that adds carbs and moisture, small antioxidant boost, not fake sugar.
- Tiny bit makes flavors pop, adds aroma with negligible calories, simple but magic.
- Fresh fruit brings vitamin C, fiber and bright tartness that lightens heavy chocolate.
- Extra chocolate hits, adds texture and bitter sweetness, small fat and sugar boost.
- Thins mixture slightly, adds calcium and creaminess, dairy or plant varies nutrition.
Ingredient Quantities
- 2 cups plain Greek yogurt (about 480 g), full fat or 2% for creamier results, can use vanilla if you prefer
- 1/3 cup unsweetened cocoa powder (about 30 g), good quality if you got it
- 3 tablespoons honey or pure maple syrup, more or less to taste
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- 1 cup fresh strawberries, hulled and diced (about 150 g)
- 2 tablespoons milk or plant milk optional, for a thinner texture
- 2 tablespoons mini dark chocolate chips optional, for extra chocolatey bites
How to Make this
1. Line a baking sheet with parchment paper or use silicone molds, set aside in the freezer so the surface is ice cold.
2. In a medium bowl sift the 1/3 cup unsweetened cocoa powder to remove lumps, then add 2 cups plain Greek yogurt (full fat or 2% or vanilla if you prefer), 3 tablespoons honey or maple syrup, 1 teaspoon vanilla extract and a pinch of fine sea salt.
3. Whisk vigorously until smooth and evenly colored, scraping the sides, taste and add a little more sweetener if needed, remember if you used vanilla yogurt you may want less sweetener.
4. If the mixture feels too thick for scooping add up to 2 tablespoons milk or plant milk, 1 tablespoon at a time, until you get a scoopable but still firm texture.
5. Pat 1 cup fresh strawberries dry with paper towel, dice them small and gently fold them into the chocolate yogurt along with 2 tablespoons mini dark chocolate chips if using; dont overmix or the strawberries will bleed too much.
6. Use a small spoon or mini cookie scoop to drop heaping teaspoons of the mixture onto the chilled sheet about 1 inch apart to form clusters, or fill silicone molds for neater shapes.
7. Smooth tops a bit with the back of the spoon if you want, then transfer to the freezer and freeze until solid, at least 2 hours for best texture.
8. Once firm transfer clusters to an airtight container, separate layers with parchment or wax paper, store in the freezer for up to 2 weeks.
9. To serve let clusters sit at room temperature for 5 to 10 minutes so they soften slightly, or microwave a single cluster for 6 to 8 seconds if you want it quicker.
Equipment Needed
1. Baking sheet (use with parchment or to chill silicone molds)
2. Parchment paper (if youre not using silicone molds)
3. Medium mixing bowl
4. Fine mesh sieve or sifter, to remove cocoa lumps
5. Whisk
6. Rubber spatula, for scraping the bowl
7. Measuring cups and spoons
8. Mini cookie scoop or small spoon for dropping clusters
9. Paper towels, to pat the strawberries dry
10. Airtight container (with parchment dividers) for freezer storage
FAQ
Chocolate Strawberry Yogurt Clusters Recipe Substitutions and Variations
- Plain Greek yogurt: swap with skyr or regular plain yogurt for similar tang, or use full-fat coconut yogurt to make it dairy-free but keep it thicker — if using non-dairy chill longer so it firms up.
- Unsweetened cocoa powder: use raw cacao powder for more antioxidants, or melt about 2 oz dark chocolate (70%) and reduce sweetener by ~1 tbsp since chocolate adds sugar and fat.
- Honey or maple syrup: replace 1:1 with agave nectar or brown rice syrup, or for less sugar use 2 tbsp maple plus a few drops liquid stevia to taste.
- Fresh strawberries: swap with thawed frozen berries like raspberries or mixed berries when out of season, or use diced banana for a sweeter creamier cluster though texture will be softer.
Pro Tips
1. Chill the tray or silicone molds until theyre bone cold before you scoop, it helps the clusters hold shape and freeze faster so the strawberries dont bleed into the yogurt.
2. Pat the berries super dry or toss the diced strawberries in about a teaspoon of cornstarch or powdered sugar, or pop them on a tray in the freezer for 10 to 15 minutes first, this cuts down on pink streaks and watery clusters.
3. For firmer, less icy bites, let your yogurt sit in a cheesecloth lined sieve over a bowl for 30 to 60 minutes to remove extra whey, then mix. If you used vanilla yogurt, add less sweetener since it will already be sweeter.
4. Want a nicer finish and less freezer burn? After the clusters are mostly set, drizzle a little melted dark chocolate over the tops or press a few extra mini chips on while theyre still tacky, then freeze solid. Store airtight with parchment between layers and let sit a few minutes at room temp before eating so they soften up.
Chocolate Strawberry Yogurt Clusters Recipe
I created chocolate strawberry yogurt clusters that qualify as a Healthy Dessert With Strawberries and hide a surprising trick that makes them uniquely simple to prepare.
4
servings
220
kcal
Equipment: 1. Baking sheet (use with parchment or to chill silicone molds)
2. Parchment paper (if youre not using silicone molds)
3. Medium mixing bowl
4. Fine mesh sieve or sifter, to remove cocoa lumps
5. Whisk
6. Rubber spatula, for scraping the bowl
7. Measuring cups and spoons
8. Mini cookie scoop or small spoon for dropping clusters
9. Paper towels, to pat the strawberries dry
10. Airtight container (with parchment dividers) for freezer storage
Ingredients
2 cups plain Greek yogurt (about 480 g), full fat or 2% for creamier results, can use vanilla if you prefer
1/3 cup unsweetened cocoa powder (about 30 g), good quality if you got it
3 tablespoons honey or pure maple syrup, more or less to taste
1 teaspoon vanilla extract
Pinch of fine sea salt
1 cup fresh strawberries, hulled and diced (about 150 g)
2 tablespoons milk or plant milk optional, for a thinner texture
2 tablespoons mini dark chocolate chips optional, for extra chocolatey bites
Directions
- Line a baking sheet with parchment paper or use silicone molds, set aside in the freezer so the surface is ice cold.
- In a medium bowl sift the 1/3 cup unsweetened cocoa powder to remove lumps, then add 2 cups plain Greek yogurt (full fat or 2% or vanilla if you prefer), 3 tablespoons honey or maple syrup, 1 teaspoon vanilla extract and a pinch of fine sea salt.
- Whisk vigorously until smooth and evenly colored, scraping the sides, taste and add a little more sweetener if needed, remember if you used vanilla yogurt you may want less sweetener.
- If the mixture feels too thick for scooping add up to 2 tablespoons milk or plant milk, 1 tablespoon at a time, until you get a scoopable but still firm texture.
- Pat 1 cup fresh strawberries dry with paper towel, dice them small and gently fold them into the chocolate yogurt along with 2 tablespoons mini dark chocolate chips if using; dont overmix or the strawberries will bleed too much.
- Use a small spoon or mini cookie scoop to drop heaping teaspoons of the mixture onto the chilled sheet about 1 inch apart to form clusters, or fill silicone molds for neater shapes.
- Smooth tops a bit with the back of the spoon if you want, then transfer to the freezer and freeze until solid, at least 2 hours for best texture.
- Once firm transfer clusters to an airtight container, separate layers with parchment or wax paper, store in the freezer for up to 2 weeks.
- To serve let clusters sit at room temperature for 5 to 10 minutes so they soften slightly, or microwave a single cluster for 6 to 8 seconds if you want it quicker.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 180g
- Total number of serves: 4
- Calories: 220kcal
- Fat: 7.3g
- Saturated Fat: 4.71g
- Trans Fat: 0g
- Polyunsaturated: 0.37g
- Monounsaturated: 1.82g
- Cholesterol: 13.2mg
- Sodium: 45.8mg
- Potassium: 226.6mg
- Carbohydrates: 27.03g
- Fiber: 3.53g
- Sugar: 20.4g
- Protein: 13.72g
- Vitamin A: 72IU
- Vitamin C: 22.05mg
- Calcium: 145mg
- Iron: 1.29mg
