lovely bites are big on flavor and low in calories and will please adults and kids alike.
This post was created in partnership with Stonyfield. All opinions expressed are my own.
Ruby red strawberries are enrobed in creamy Stonyfield organic nonfat vanilla Greek yogurt and frozen until solid. It’s the perfect combination of sweet and tangy. Then they’re drizzled with luxurious, melted dark chocolate. After all, you can’t have a Valentine’s Day dessert without chocolate!
These luscious berries are beautiful to look at and easy to make. I like to hull the strawberries because then when I slice them in half, they look like hearts, which is perfect for Valentine’s Day. If you’re short on time, you can cut out that step and leave the berries unhulled. Then you can hold them by the leafy tops and dip them in the yogurt. You can coat the berries with a single layer of yogurt or for a thicker coating (like the ones pictured), freeze until firm and then dip them a second time.
Even if you’re not celebrating Valentine’s Day this year, try whipping up a batch of these healthy, indulgent-tasting yogurt-dipped strawberries. They make a delicious, refreshing snack that you can enjoy by yourself or make for your kids. They’re also great to serve at parties. They can be made the day before and stored in the freezer so they’re low stress. If you freeze them overnight, just be sure to let them sit out for 10-15 minutes before serving so that they’re easier to bite into.
- 1 pound strawberries, preferably organic
- 1 cup vanilla nonfat Greek yogurt (I used Stonyfield organic nonfat vanilla Greek yogurt)
- 1.5 ounces dark chocolate
- Wash and dry the strawberries completely. Carefully hull the strawberries with a paring knife, removing the green leafy tops.
- Place the yogurt in a bowl and stir until smooth. Carefully insert a fork into the hulled end of one strawberry (if you have a small cocktail fork, this works great). Dip the strawberry into the yogurt, turning it to coat the entire berry. Place on a baking sheet lined with parchment or a wire rack. Repeat for the remaining berries.
- Place the baking sheet in the freezer and freeze until firm, about 1 hour. At this point, if you want a thicker yogurt layer, dip the strawberries in the yogurt one more time and refreeze (I did two layers of yogurt in the photos).
- Melt the chocolate in a small bowl in the microwave, stopping to stir it often so that it doesn’t scorch. Pour the melted chocolate into a small sandwich bag and cut off the tip of one corner. Using the bag like a piping bag, drizzle some chocolate onto each strawberry. Place the berries back in the freezer and freeze until solid.Leave the strawberries out at room temperature for about 10 minutes before serving. Serve whole or sliced in half lengthwise. Enjoy!