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Chocolate-dipped frozen strawberry yogurt clusters on a wooden tray with fresh strawberries on a marble counter
Alex

High Protein Frozen Yogurt Clusters

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Prep Time 15 minutes
Freezing Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 clusters
Ingredients Method Notes

Ingredients
  

  • 1 cup plain 0% Greek yogurt 224g; the protein engine
  • 1.5 cups chopped strawberries fresh, or frozen thawed and drained
  • 1 tbsp honey or maple syrup adjust to taste
  • 1 tsp vanilla extract plus a dash of cinnamon
  • 0.5 scoop vanilla protein powder optional; pushes each bite toward 10g protein
  • 1.25 cups chocolate chips for the shell
  • 1 tbsp coconut oil for the shell

Method
 

  1. Mix the base. Stir together the Greek yogurt, honey, vanilla, cinnamon, and protein powder until smooth. Fold in the chopped strawberries.
  2. Scoop the clusters. Line a baking sheet with parchment. Spoon 10 mounds of the mixture onto the sheet. Freeze for about 1 hour, until solid.
  3. Melt the shell. Microwave the chocolate chips with coconut oil in 30-second bursts, stirring between each, until glossy and pourable. Let it cool slightly so it does not melt the clusters.
  4. Dip and set. Dip each frozen cluster in the chocolate, return it to the parchment, and freeze another 10-20 minutes until the shell snaps.
  5. Store or serve. Move clusters to an airtight container. Let them sit at room temperature for 10-15 minutes before eating for the best soft-serve texture.

Notes

Pat every strawberry completely dry before mixing - surface moisture stops the yogurt gripping the fruit. Let the melted chocolate cool to warm, not hot, and tap off the excess for a thinner shell that snaps instead of cracking. Keeps up to 2 months in an airtight container in the freezer.