Strawberry Yogurt Bars Coated in Chocolate

Ingredients

• 300 g Fresh strawberries (washed, dried and cut into small cubes)
• 250 g Whole Greek yogurt (plain, thick texture)
• 5 g Vanilla paste (or vanilla sugar) (about 1 teaspoon)
• 30 ml Sweetened condensed milk (about 2 tablespoons, optional)
• 50 g Shortbread biscuits (coarsely crumbled, optional for the crumble)
• 200 g 70% cocoa couverture dark chocolate (for the coating)
• 15 ml Neutral oil (grape seed or sunflower) (about 1 tablespoon, makes the chocolate more pliable when cold)

Instructions

1. Prepare the strawberries

   Rinse the strawberries, pat them dry on paper towels, then cut into small cubes.

   Time: PT5M

2. Mix the vanilla paste and condensed milk

   In a bowl, dissolve the vanilla paste (or vanilla sugar) in the sweetened condensed milk, mixing well.

   Time: PT4M

3. Incorporate the Greek yogurt

   Add the Greek yogurt to the previous mixture and stir gently until you obtain a homogeneous consistency but not liquid.

   Time: PT2M

4. Mix the strawberries into the yogurt

   Fold the strawberry cubes into the yogurt‑vanilla mixture and coat them lightly.

   Time: PT2M

5. Prepare the pan

   Line the bottom of a loaf pan with parchment paper. If desired, sprinkle the top with shortbread biscuit crumbs for a crumble effect.

   Time: PT3M

6. Pour the mixture into the pan

   Spread the preparation in the pan, smoothing the surface with the spatula.

   Time: PT2M

7. Set in the freezer

   Place the pan in the freezer for 1 to 2 hours until the block is firm.

   Time: PT0M

8. Melt the chocolate

   Put the dark chocolate pieces in a microwave‑safe bowl and heat for 30 s, stir, then repeat until fully melted (about 1 min 30 s).

   Time: PT2M

9. Add oil to the melted chocolate

   Stir the neutral oil into the melted chocolate and mix until you obtain a smooth, glossy texture.

   Time: PT1M

10. Let the chocolate cool slightly

    Let the chocolate rest for 5 minutes at room temperature so it thickens slightly.

    Time: PT5M

11. Unmold and cut into bars

    Remove the block from the freezer, unmold by lifting the parchment paper, then cut into 8 equal bars with a hot knife.

    Time: PT5M

12. Coat the bars with chocolate

    Dip each bar into the chocolate, let excess drip off, then place on a tray lined with parchment paper.

    Time: PT8M

13. Set the chocolate

    Return the coated bars to the refrigerator for 10 minutes until the chocolate is set.

    Time: PT10M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

25 g

Fat

10 g

Fiber

2 g