Light, refreshing, and just in time for summer.
Katherine Martinko
If you follow any food trends online, then there is a good chance you have encountered the frozen chocolate-covered fruit-and-yogurt clusters that are all over social media these days. They look delicious and refreshing, so I decided to give them a whirl and see if the results lived up to the hype.
I tried two versions inspired by two Instagram influencers. @CookingwithLynja made Chocolate Yogurt Patties using chopped strawberries and yogurt, and @maryswholelife made Chunky Monkey Greek Yogurt Clusters using chopped bananas, peanut butter, maple syrup, and Greek yogurt. Both coated the frozen patties in a layer of melted chocolate.
First, I tried the Chunky Monkey recipe. It called for Greek yogurt, but I used plain Balkan-style yogurt, which was all I had. (Commenters said it works just as well.) I followed the recipe's 1:1 ratio of yogurt to fruit, but it got quite runny after mixing in the maple syrup and peanut butter. I scooped 1/4 cup-sized rounds onto a baking sheet for freezing. They spread out a lot but froze quickly.
Katherine Martinko
Katherine Martinko
Next, I mixed up the Chocolate Yogurt Patties. I used fresh cherries instead of strawberries and this time reduced the yogurt. I went with a 1:4 ratio of yogurt to fruit, and the patties kept their shape better on the tray. I added 1 tablespoon of white sugar to sweeten the plain yogurt. These also froze well.
Katherine Martinko
Katherine Martinko
After two hours, I pulled the patties from the freezer and prepared the chocolate. It is important to melt the chocolate with coconut oil (or another flavorless oil) to prevent it from seizing when it comes into contact with the yogurt. I didn't do this for the first batch of Chunky Monkey, and they didn't look pretty. For the cherry ones, I melted 2 tablespoons of coconut oil with ½ cup of chocolate chips and had much greater success coating the patties smoothly. (In fact, this is the exact same combination of ingredients that Jennifer Garner uses to make magic chocolate shells on ice cream.)
Katherine Martinko
The patties went back into the freezer for 30 minutes, then I transferred them to a Ziplock bag, ready for snacking.
My kids gave a hearty vote of approval when they got home from school and sampled the two types of yogurt clusters. The chocolate stuck better to the cherry bites than it did to the banana ones, thanks to the coconut oil, so those were preferred; plus, they tasted sweeter from the sugar.
Katherine Martinko
Katherine Martinko
Going forward, I'll definitely make them again, but I do want to try them with Greek yogurt to see how that changes the consistency. I prefer smaller, rounder bites that require less chocolate to coat. Mine might not be as pretty as the Instagram-worthy examples, but I am confident they're just as refreshing and delicious.
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