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–+ servings
Frozen Strawberry Yogurt Clusters

Deliciously Healthy Frozen Strawberry Yogurt Clusters You’ll Love

These Frozen Strawberry Yogurt Clusters are a delightful and guilt-free treat perfect for snack lovers.
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Prep Time 10 minutes
Freezing Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 clusters
Course: Snacks
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Clusters
  • 1 pound Fresh Strawberries Choose ripe, organic strawberries for natural sweetness and vibrant flavor.
  • 2 cups Greek Yogurt Use plain Greek yogurt to keep it creamy and packed with protein without added sugars.
  • 2 tablespoons Honey Acts as a natural sweetener; swap for maple syrup if you're aiming for a vegan option.
  • 1 tablespoon Lemon Juice Fresh lemon juice brightens flavors and prevents strawberries from browning.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract for the best flavor quality.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Spatula
  • tablespoon
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Begin by washing 1 pound of fresh strawberries under cool running water, hull, and chop them into small pieces.
  2. In a medium mixing bowl, combine 2 cups of plain Greek yogurt, 2 tablespoons of honey, the juice of 1 lemon, and 1 teaspoon of pure vanilla extract and whisk until smooth.
  3. Gently fold the chopped strawberries into the yogurt mixture.
  4. Line a baking sheet with parchment paper and spoon out the mixture onto it, spacing them about an inch apart.
  5. Place the baking sheet in the freezer for at least 2 hours, or until clusters are solid.
  6. Once frozen, transfer clusters into an airtight container, layering with parchment paper if desired.

Nutrition

Serving: 1clusterCalories: 80kcalCarbohydrates: 15gProtein: 4gFat: 1gCholesterol: 5mgSodium: 30mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 30mgCalcium: 80mgIron: 0.5mg

Notes

These clusters can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Thaw for 10-15 minutes at room temperature for best texture.

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