I love how simple and delicious these Blueberry Yogurt Clusters are. They’re perfect for a quick treat or a refreshing snack. With just four ingredients, you can create something both satisfying and healthy.
Why I Love This Recipe
I believe blueberries are incredibly beneficial, especially for children’s eye health, which is why I always make sure to have them stocked in my kitchen.
Their natural sweetness and vibrant flavor make them perfect for creating a variety of desserts and treats that my family adores.
Over the years, I’ve made everything from Blueberry Crumble Cheesecake to Blueberry Pound Cake, 3-Ingredient Blueberry Jam (Without Pectin), and even the classic Blueberry Muffins.
Blueberry desserts are always a favorite in my family, not only for their delicious taste but also for their incredible versatility.
I’ve previously shared a similar recipe for Strawberry Yogurt Clusters, and this Blueberry Yogurt Clusters recipe is an elevated version of Chocolate-Covered Blueberries.
With only four ingredients, it’s incredibly simple to make, and the addition of Greek yogurt adds an extra layer of creaminess and a slight tanginess that perfectly complements the chocolate and blueberries.
What’s even better is that these clusters are a guilt-free treat. Compared to traditional ice cream or other high-calorie desserts, they’re lower in calories and packed with natural ingredients. They satisfy the craving for something sweet and indulgent while being a healthier choice.
Why You‘ll Love This Recipe
- Easy and Quick: Requires minimal effort with no baking involved.
- Refreshing and Healthy: Combines fresh fruit, yogurt, and chocolate for a guilt-free treat.
- Make-Ahead Friendly: These clusters can be stored in the freezer for a convenient snack.
Ingredients
- 400g blueberries
- 300g Greek yogurt
- 150g chocolate
- 50g coconut oil
Note: Use fresh blueberries and ensure they are thoroughly dried to help the yogurt and chocolate adhere properly.
Instructions
Prepare the Blueberries
Rinse 400g of blueberries gently under running water to remove impurities. Drain well and pat them completely dry using kitchen paper towels. This step is crucial to ensure the yogurt and chocolate adhere properly.
Make the Yogurt Clusters
Place the blueberries in a container and pour in 300g of Greek yogurt. Mix well to ensure each blueberry is fully coated. Use a spatula to form small clusters. Transfer the clusters onto a baking tray lined with parchment paper. Freeze for at least 4 hours or until completely solid.
Prepare the Chocolate Coating
In a heatproof bowl, combine 150g of chocolate and 50g of coconut oil. Add some water to a saucepan and heat it over low heat. Place the bowl with chocolate and coconut oil over the water. Melt the mixture slowly using the double-boiler method, stirring continuously until smooth and silky.
Coat the Blueberry Clusters
Remove the frozen yogurt clusters from the freezer. Dip each cluster into the melted chocolate, ensuring they are evenly coated. Place the coated clusters on a tray lined with parchment paper or a cooling rack. Allow the chocolate to set naturally in a cool, well-ventilated area.
Frequently Asked Questions
- Can I use other types of yogurt?
Yes, you can use any yogurt you like, but Greek yogurt works best because of its thick and creamy texture. - How long can I store these in the freezer?
These clusters can be stored in an airtight container in the freezer for up to 1 month. - Can I skip the coconut oil?
Coconut oil helps the chocolate coat smoothly, but you can skip it or substitute with a neutral oil like vegetable oil if needed.
Crunchy Chocolate Blueberry Yogurt Clusters
Ingredients
- 400 g blueberries
- 300 g Greek yogurt
- 150 g chocolate
- 50 g coconut oil
Instructions
Prepare the Blueberries
- Rinse 400g of blueberries gently under running water to remove impurities. Drain well and pat them completely dry using kitchen paper towels. This step is crucial to ensure the yogurt and chocolate adhere properly.
Make the Yogurt Clusters
- Place the blueberries in a container and pour in 300g of Greek yogurt. Mix well to ensure each blueberry is fully coated. Use a spatula to form small clusters. Transfer the clusters onto a baking tray lined with parchment paper. Freeze for at least 4 hours or until completely solid.
Prepare the Chocolate Coating
- In a heatproof bowl, combine 150g of chocolate and 50g of coconut oil. Add some water to a saucepan and heat it over low heat. Place the bowl with chocolate and coconut oil over the water. Melt the mixture slowly using the double-boiler method, stirring continuously until smooth and silky.
Coat the Blueberry Clusters
- Remove the frozen yogurt clusters from the freezer. Dip each cluster into the melted chocolate, ensuring they are evenly coated. Place the coated clusters on a tray lined with parchment paper or a cooling rack. Allow the chocolate to set naturally in a cool, well-ventilated area.