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Chocolate Strawberry Yogurt Clusters

Chocolate strawberry yogurt clusters made as a quick frozen yogurt bark-style bite: a creamy pink strawberry center with a smooth, glossy dark chocolate shell. Freeze solid, then dip and re-freeze so the clusters snap clean and show the center at the broken edge.
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Prep Time 20 minutes
freezing 2 minutes
Total Time 2 hours 22 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

yogurt mixture
  • 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
  • 0.25 cup freeze-dried strawberries, finely crushed for topping (use extra from the same package)

Equipment

  • 1 sheet pan

Method
 

Make the strawberry yogurt base
  1. Stir together plain Greek yogurt, honey, vanilla extract, and freeze-dried strawberries until completely combined and the mixture turns pink, with no dry strawberry bits visible.
  2. Drop heaping tablespoons of the yogurt mixture onto a parchment-lined sheet pan, spacing them so each cluster stands alone.
  3. Freeze for at least 2 hours until completely solid; the centers should hold shape when touched lightly.
Dip and set the chocolate shell
  1. Melt dark chocolate chips or melting wafers with coconut oil in a microwave-safe bowl using 30-second intervals, stirring each time until smooth and glossy.
  2. Working quickly, dip each frozen yogurt cluster in melted chocolate using a fork; let excess drip off, and return the cluster to the parchment so the coating looks even.
  3. Sprinkle with extra freeze-dried strawberries immediately, then return to the freezer for 15 minutes until the chocolate sets and the surface looks firm and shiny.
  4. Store the clusters in the freezer so they stay crisp and fully frozen.

Notes

For the cleanest snap, keep the clusters fully frozen before dipping and work in small batches so the yogurt doesn’t soften. Store in the freezer up to 2 weeks; they can be frozen for longer with minimal texture change. For a lower-sugar option, use plain Greek yogurt plus a sugar-free honey alternative (or reduce honey and add vanilla for flavor balance).