Raspberry Yogurt Clusters

May 4, 2023 Sonia Wong

These cool, sweet and tangy RASPBERRY YOGURT CLUSTERS are a spin-off of the viral Blueberry Yogurt Clusters that I shared in my previous post. Those were so good we immediately created a different — dare I say — even BETTER version with these RASPBERRY YOGURT CLUSTERS. We looove a little pucker in a treat so obviously we are obsessed!

Enjoy them out of the freezer as little frozen bites (set them at room temperature for 5-7 minutes so they’re not rock hard!) or store them in the fridge after the chocolate coating has fully set to enjoy as a softer, creamier treat. I love them both ways! You decide and let me know your favourite way to eat them 😍

Be sure to read my recipe head notes below so you nail them right away. What do you think? Let me know in comments below and better yet, if you make them, show me on instagram because I always love to see.

Eat well + be well,

Sonia x

raspberry yogurt clusters - recipe head note

1. the recipe calls for fresh raspberries but can I use frozen berries?

I haven’t tried this recipe using frozen berries. Frozen berries may release liquid if they start to defrost while being mixed, making the yogurt mixture watery. That said, if you use super thick yogurt, the yogurt mixture should be able to take on some liquid from the defrosting berries without making the clusters too runny to hold their form.

2. what are strawberry chocolate fèves?

The French company Valrhona makes high quality strawberry-flavoured “chocolate” discs which are made from sugar, cacao butter and freeze dried strawberries. They can be used just like regular chocolate. I buy mine online in bulk from this Canadian company and if you live in the U.S., you can buy directly on Valrhona’s site (available in smaller quantities). If you like outside of North America, search for your local supplier. Valrhona is a heritage French company sold worldwide. Other brands of chocolate should work too, but I haven’t tried. You can also substitute the strawberry chocolate for regular semi-sweet chocolate just like these BLUEBERRY YOGURT CLUSTERS.

3. tips for melting the chocolate

Melt chocolate slowly using low heat (see recipe instructions). Don’t rush the process.
Moisture will cause the chocolate to seize up. Make sure everything coming into contact with the chocolate is dry - bowl, utensils, hands, etc. Also, be careful not to allow any water or other liquid to splatter into the chocolate (especially if using double boiler method for melting).

4. tips for coating raspberry yogurt clusters

Before attempting to coat in chocolate, make sure the raspberry yogurt clusters are frozen solid. This took about 2 hours for me. If you don’t, the endeavour will quickly get messy 🥲

Keep the clusters in the freezer right up until the chocolate is melted and ready to use.
Use two forks to drop and flip each cluster to coat all sides in the chocolate. Shake off excess chocolate - a thinner coating of chocolate will give a better, light crunchy mouthfeel when you bite into it.
Work quickly! The chill from the clusters may start to firm up the melted chocolate making it harder to use. You may need to return the chocolate to heat (double boiler or microwave) to loosen it for the last few but I suggest simply moving quickly so you don’t need to!

5. storing raspberry yogurt clusters

Once fully frozen (at least 2 hours) on the parchment-lined baking tray, transfer clusters into a container with tight-fitting lid or ziptop bag and keep in the freezer until ready to eat. Let them sit at room temperature for 5 minutes or so, just until they are not rock hard, easy to bite into but still has that frozen treat vibe. You can also store them in the fridge (as long as the chocolate has been fully set) and eat them straight out of the fridge for a softer, creamier interior. I think they’re really good both ways for different reasons — try each out and see what your preference is!

RASPBERRY YOGURT CLUSTERS

Makes 12 bite-sized clusters.

INGREDIENTS.

1 C fresh raspberries (~ ½ pint)

½ C Greek yogurt or other thick-style yogurt, plain or vanilla

2 tbsp maple syrup

Zest of half a lemon

1 C Valrhona strawberry chocolate fèves (discs) or similar - see recipe head note 2

1 tbsp coconut oil

METHOD.

Line a tray with parchment paper. In medium bowl, whisk yogurt, maple syrup and zest together. Stir in raspberries. Drop small clusters onto parchment-lined tray. I like them close to bite sized, about 3 large raspberries each, which will make 12-15 clusters. Freeze until very solid, at least 2 hours.

Melt strawberry chocolate fèves and coconut oil together either in a double boiler set-up or in the microwave in 30 second intervals with stirring in between. See recipe head notes in blog post for my tips on melting the chocolate and coating the clusters.

Once strawberry chocolate is melted, take clusters out of the freezer and drop them individually into the melted chocolate, using two forks to flip it to cover fully. Work quickly. Place coated clusters back onto the parchment-lined tray. The chill from the clusters will set the chocolate pretty quickly. Enjoy!

See recipe head note 5 for storage.

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Did you make this recipe? Tag me on Instagram at saltnpepperhere so I can see! Or let me know in comments below what you think of this recipe or if you have any questions. I am happy to help! x

saltnpepperhere