Strawberry Yogurt Clusters ✨🍓 These 3-ingredient little chocolate treats are the perfect,

Ingredients

• 1 cup Strawberries (hull and cut into small dice)
• 1 cup Greek Yogurt (plain, full‑fat for best texture)
• 8 oz Dark Chocolate (70% cocoa, chopped into pieces)
• 1 pinch Sea Salt (fine sea salt for finishing)

Instructions

1. Prepare Strawberries

   Rinse strawberries under cold water, pat dry, remove the hulls and dice into small pieces.

   Time: PT5M

2. Combine Yogurt and Berries

   Place the Greek yogurt in a mixing bowl, add the diced strawberries, and gently fold until evenly distributed.

   Time: PT5M

3. Form Clusters

   Line a baking sheet with parchment paper. Using a small spoon, scoop about 1 tablespoon of the yogurt‑berry mixture onto the parchment, spacing them a few centimeters apart.

   Time: PT5M

4. Freeze Clusters

   Place the baking sheet in the freezer and freeze until the clusters are firm, about 30 minutes.

   Time: PT30M

   Temperature: 0°C

5. Melt Dark Chocolate

   Transfer chopped dark chocolate to a microwave‑safe bowl. Microwave on high for 30 seconds, stir, then repeat in 15‑second bursts until smooth and fully melted.

   Time: PT5M

   Temperature: ~45°C

6. Dip Clusters in Chocolate

   Remove the frozen yogurt clusters from the freezer. Using a fork or clean fingers, dip each cluster into the melted chocolate, allowing excess to drip back into the bowl. Place the coated clusters back onto the parchment sheet.

   Time: PT5M

7. Add Sea Salt

   While the chocolate is still glossy, sprinkle a pinch of fine sea salt over each coated cluster.

   Time: PT1M

8. Set Chocolate

   Return the sheet to the freezer for another 10 minutes to fully set the chocolate coating.

   Time: PT10M

   Temperature: 0°C

9. Serve or Store

   Remove the clusters from the freezer. Serve immediately or store in an airtight container.

   Time: PT0M

Nutrition Facts

Calories

50

Protein

1 g

Carbohydrates

7 g

Fat

2 g

Fiber

1 g