Chocolate-Covered Yogurt Clusters
By Lena Tashjian
What can be better than a frozen dessert on a hot summer day?
One that includes CanPrev’s Myo-Inositol! These refreshing and delicious Chocolate-Covered Yogurt Clusters support mood balance and promote healthy glucose metabolism.
Servings
15 - 20
Prep Time
2 hours
Ingredients
- 2 cups diced fresh strawberries
- 300 grams semi-sweet chocolate chips
- 1 cup Greek yogurt, unsweetened, unflavoured
- 1 teaspoon vanilla extract
- 1 teaspoon coconut oil
- Sweetener like maple syrup, to taste (optional)
- Salt (optional)
- 3 scoops Myo-Inosito
Directions
- Add yogurt to a bowl, and whisk in vanilla, sweetener (if using), and Myo-Inositol until combined. Stir in the strawberries and mix well.
- Spoon out 1–2 tablespoons of the mixture on a parchment-lined baking sheet, about 2 inches apart from each other, as they may spread a bit until frozen.
- Place the tray in the freezer until the yogurt dollops are completely frozen, for at least an hour.
- Melt your chocolate with the coconut oil over a double-boiler, and set it aside for a few minutes to allow it to cool down.
- Remove the trays from the freezer.
- Dunk each yogurt dollop into the chocolate, making sure to coat it all over, removing excess chocolate, and place it back on the baking sheet to harden.
- Add a pinch of salt (if desired) before the chocolate completely sets. Enjoy!
Storage instructions: Store in the refrigerator or freezer in an
airtight container.
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Meet the Creator
Meet the Creator
Lena Tashjian
Lena is a nutritionist, writer, and recipe developer. She is the author of The Vegan Armenian Kitchen Cookbook, which focuses on traditional and modern plant-based cuisine.
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