High-Protein Frozen Blueberry Yogurt Clusters
These high-protein frozen blueberry yogurt clusters are a quick, healthy sweet snack made with juicy blueberries, creamy Greek yogurt, and a crisp white chocolate shell. They’re easy to prep, freezer-friendly, and perfect for satisfying cravings while supporting balanced energy and protein intake.
Ingredients
- 1 pint fresh blueberries
- 1 cup Greek Yogurt
- ½ cup white chocolate chips
- 1 tsp coconut oil
Instructions
- Form blueberry clusters on parchment lined sheet pan
- Top with yogurt. I poured mine into a ziplock bag and cut the tip so I could layer it on cleaner.
- Freeze 15–20 minutes
- Drizzle melted white chocolate
- Freeze again until set
- Top with crushed nuts or dried fruit (optional)
Notes
- Freeze in stages: Don’t skip the first freeze—this prevents the white chocolate from melting into the yogurt layer.
- Add coconut oil to chocolate: This helps create a smoother drizzle and a slightly softer shell that’s easier to bite.
- Let sit before eating: Allow clusters to sit at room temperature for 1–2 minutes for the best creamy + crack texture.
- Fresh vs frozen blueberries: Fresh works best for structure, but if using frozen, thaw slightly and pat dry to avoid excess ice.
- Make it higher protein: Swap yogurt for blended cottage cheese or mix in a small amount of vanilla protein powder.
- Storage: Store in an airtight container in the freezer for up to 1–2 weeks.
Calories: 91kcal, Carbohydrates: 13g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.001g, Cholesterol: 3mg, Sodium: 16mg, Potassium: 90mg, Fiber: 1g, Sugar: 11g, Vitamin A: 29IU, Vitamin C: 5mg, Calcium: 43mg, Iron: 0.2mg