Description
Delicious no-bake strawberry matcha yogurt clusters that are high in protein and perfect for a healthy snack.
Ingredients
Scale
- 1 cup (240 ml) plain Greek yogurt, high-protein
- 2 cups (300 g) fresh strawberries, chopped
- 2 tablespoons (42 g) honey or maple syrup, raw preferred
- 1 cup (170 g) white chocolate chips
- 2 teaspoons (10 ml) coconut oil
- 1 teaspoon (2 g) matcha powder, sifted
Instructions
- Step 1: In a medium bowl, combine 1 cup Greek yogurt with 2 cups chopped strawberries and 2 tablespoons honey. Stir gently until evenly mixed, ensuring consistent flavor and sweetness throughout.
- Step 2: Spoon mixture onto a parchment-lined baking sheet, leaving at least 2 inches (5 cm) space between clusters to prevent sticking as they freeze. Shape each cluster evenly for uniform size.
- Step 3: Place the baking sheet in the freezer and freeze clusters for about 2 hours until firm and set. If softness remains, extend freezing by another 30 minutes before coating.
- Step 4: In a microwave-safe bowl, combine 1 cup white chocolate chips and 2 teaspoons coconut oil. Microwave at 20-second intervals, stirring thoroughly after each, to avoid burning. Total melting time usually takes 60-90 seconds until smooth and glossy.
- Step 5: Sift 1 teaspoon matcha powder into the melted chocolate mixture to prevent clumps. Stir until the matcha is fully incorporated and the mixture is smooth and vibrant green.
- Step 6: Remove the frozen clusters from the freezer. One by one, carefully dip each cluster into the matcha white chocolate coating, allowing excess chocolate to drip back into the bowl. Place dipped clusters back on the parchment sheet.
- Step 7: Return the coated clusters to the freezer for at least 30 minutes to allow the coating to harden completely and develop a crispy shell.
- Step 8: Store any leftover clusters in an airtight container in the freezer for up to 3 months. For maximum freshness, wrap clusters individually in plastic wrap before storing to prevent freezer burn.
Notes
- Room Temperature: Store in airtight container at room temperature for up to 1 day before texture softens or melting occurs.
- Refrigeration: Keep in airtight container for up to 5 days to maintain firmness and freshness.
- Freezing: Best stored in a freezer-safe container or bag for up to 3 months. Thaw in refrigerator before serving.
- If strawberries release excess liquid, drain them in a fine mesh sieve for 10 minutes to maintain cluster integrity and prevent sogginess.
- When melting chocolate, use 20-second microwave intervals with stirring to prevent burning. Repeat stirring thoroughly for a smooth finish.
- Leave at least 2 inches between clusters on parchment to avoid merging when freezing.
- If clusters feel too soft to dip, freeze an extra 30 minutes prior to coating for better firmness.
- Wrap clusters individually before freezing if freezer burn occurs to preserve quality.
Nutrition
- Serving Size: 1 cluster
- Calories: 150
- Sugar: 10g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 15mg