Sugar-Free Frozen Yogurt Clusters Dipped in Chocolate

Why You’ll Love This Recipe

I love how easy and satisfying these frozen yogurt clusters are. They strike the perfect balance between healthy and indulgent, thanks to the creamy Greek yogurt, fresh berries, and sugar-free chocolate coating. I can make a big batch in no time, and they stay ready in the freezer whenever I need a snack or a light dessert. Best of all, they’re low in sugar and naturally sweetened, so I don’t have to compromise on taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups plain Greek yogurt (full-fat for creamiest texture)

• 1/3 cup Monk Fruit sweetener (such as Lakanto or Swerve)

• 1 tsp vanilla extract

• 1 1/2 cups raspberries (or strawberries/blueberries), patted very dry

• 1/2 cup sliced almonds (optional crunch)

For the Chocolate Coating:

• 1 cup sugar-free chocolate chips (sweetened with Monk Fruit or Stevia blend)

• 1 tbsp coconut oil

Directions

1. I line a baking sheet with parchment paper so the clusters don’t stick.

2. In a mixing bowl, I whisk the Greek yogurt, Monk Fruit sweetener, and vanilla extract until smooth and combined.

3. I gently fold in the berries and sliced almonds, being careful not to crush the fruit.

4. Using a spoon, I scoop heaping tablespoon-sized mounds of the mixture onto the lined sheet—usually around 12–16 clusters.

5. I place the baking sheet in the freezer and let the clusters freeze at 0°F for 90 minutes, or until fully solid.

6. While they’re freezing, I melt the chocolate chips with coconut oil in the microwave at 50% power for 60–90 seconds, stirring every 20 seconds until smooth.

7. I dip each frozen cluster into the melted chocolate (or spoon chocolate over the top), then return them to the baking sheet.

8. I freeze the clusters again for 20 minutes, until the chocolate coating is completely hardened.

Servings and timing

This recipe makes 12–16 clusters and takes about 2 hours total, including freezing time. Hands-on prep is only around 15 minutes.

Variations

• I switch up the fruit based on what I have—blueberries and chopped strawberries work just as well as raspberries.

• For extra indulgence, I double-dip the clusters in chocolate after the first layer sets.

• I sometimes mix in unsweetened shredded coconut or crushed nuts for added texture and flavor.

Storage/Reheating

I store the clusters in a freezer-safe bag or container, layering parchment paper between them to prevent sticking. They stay fresh in the freezer for up to 2 weeks. I serve them straight from the freezer—no thawing needed. These aren’t meant to be reheated, as they’ll melt quickly.

FAQs

Can I use a different sweetener instead of Monk Fruit?

Yes, I’ve used Stevia and Erythritol blends with great results. I just taste and adjust based on sweetness level.

How do I prevent the yogurt clusters from becoming icy?

I make sure to pat the berries very dry before mixing them in, and I don’t use frozen fruit—it releases too much water.

Can I make these dairy-free?

Absolutely. I use a plant-based yogurt like coconut or almond yogurt and make sure the chocolate is dairy-free as well.

Can I use regular chocolate?

Yes, but it won’t be sugar-free. If I’m not watching sugar intake, any chocolate chips work fine in the coating.

How do I get a thicker chocolate coating?

I let the first dip set, then re-dip each cluster for a thicker shell. It adds an extra crunch that I really enjoy.

Conclusion

These Sugar-Free Frozen Yogurt Clusters are one of my favorite no-bake snacks. They’re refreshing, easy to make, and satisfy my cravings without the sugar crash. Whether I’m cooling down on a warm day or just want something sweet and light, I know I’ll be making these again and again.

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