Strawberry Cottage Cheese Chocolate Clusters

Chocolate strawberry cottage cheese clusters stacked on a board with fresh strawberries in the background.

Strawberry Cottage Cheese Chocolate Clusters

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 20

Freezing Time: 2

Total Time: 2 20

Servings: servings

Calories: 392kcal

Author: Shruthi Baskaran-Makanju

Frozen high-protein strawberry cottage cheese chocolate clusters, blended smooth with Greek yogurt, studded with fresh berries, and set in dark chocolate. A no-bake summer snack.

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Ingredients

2 cups cottage cheese low-fat or whole-milk
1 cup vanilla Greek yogurt
1 teaspoon vanilla extract
2 tablespoons honey plus more to taste
1 lb fresh strawberries hulled and diced and patted dry
4 oz semisweet chocolate chopped
1 teaspoon coconut oil

Instructions

Line a sheet pan or freezer-safe tray with parchment and make sure it fits in your freezer.
Blend the cottage cheese, Greek yogurt, and vanilla until completely smooth, scraping down the sides as needed. Taste, then blend in the honey a tablespoon at a time until it tastes slightly sweeter than you want.
Fold in the diced strawberries by hand so they stay in pieces.
Scoop tablespoon-sized mounds onto the parchment, spacing them slightly apart. Freeze until solid, about 2 hours.
Melt the chocolate with the coconut oil gently, in 20-second microwave bursts stirring between each, or over a double boiler, keeping the bowl dry.
Working a few at a time so they stay frozen, dip or drizzle each cluster with chocolate and return it to the parchment.
Freeze again until the chocolate sets, 10 to 15 minutes. Store in an airtight container in the freezer.

Notes

Honey is the default sweetener. For a creamier, sweeter set, use 2 to 3 tablespoons sweetened condensed milk instead, starting low and tasting as you go.
Dark chocolate works in place of semisweet if you prefer a less sweet shell.
Pat the strawberries dry before folding them in, since excess moisture makes the clusters icy.
For a fully gluten-free batch, check that your chocolate is certified gluten-free.
For a bark version, spread the base into a thin slab on the parchment, freeze, drizzle with chocolate, and break into shards instead of scooping clusters.

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