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Chocolate Strawberry Yogurt Clusters

Chocolate strawberry yogurt clusters are creamy Greek-yogurt bites coated in smooth white chocolate and studded with crushed freeze-dried strawberries. Freeze in quick intervals for firmer texture, then finish with a dark-chocolate drizzle and a pinch of sea salt.
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Prep Time 15 minutes
freezing 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Greek yogurt base
  • 2 cup plain Greek yogurt
  • 0.25 cup honey
  • 0.5 tsp vanilla extract
  • 0.5 cup freeze-dried strawberries
Chocolate coating
  • 0.5 cup white chocolate chips
  • 0.25 cup dark chocolate chips melted
  • 1 sea salt pinch

Equipment

  • 1 sheet pan

Method
 

Make the yogurt mixture
  1. In a large bowl, combine plain Greek yogurt, honey, and vanilla extract, then stir until smooth and uniform.
  2. Fold in crushed freeze-dried strawberries until the color and berry pieces are evenly distributed throughout the yogurt.
Shape and 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 the clusters are slightly firm.
Coat with white chocolate
  1. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until fully smooth.
  2. Dip each yogurt cluster halfway into the melted white chocolate, then return them to the parchment.
  3. Freeze for 20 minutes until the white chocolate coating is set.
Finish and freeze again
  1. Drizzle the melted dark chocolate over the clusters, then sprinkle with sea salt.
  2. Freeze for at least 10 minutes until all chocolate is set.
Store
  1. Transfer the clusters to an airtight container and store in the freezer for up to two weeks.

Notes

For the cleanest dipping, keep clusters fully frozen during coating and work quickly so the white chocolate doesn’t start setting on the surface. Freeze-dry strawberry pieces can clump—crush them well so you get even berry specks. Refrigeration is not recommended; keep frozen. Storage: airtight in the freezer up to 2 weeks; no freezer-to-refrigerator thaw/refreeze cycle. Dietary swap: use maple syrup instead of honey for a different sweetness profile (texture will be slightly softer).