Ingredients
2 cups plain Greek yogurt (full-fat or low-fat)
1 cup fresh raspberries (washed and dried)
2–4 tablespoons maple syrup or honey
1 teaspoon vanilla extract
Optional: granola, mini chocolate chips, chopped nuts, shredded coconut, chia seeds
Instructions
1. Line a large baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, combine Greek yogurt, maple syrup (or honey), and vanilla extract. Stir until smooth. Taste and adjust sweetness if desired.
3. Gently fold in the dried raspberries, being careful not to overmix.
4. Using a spoon, drop small dollops (about 1.5-2 inches wide) of the mixture onto the prepared baking sheet, leaving space between each cluster.
5. If using optional toppings, sprinkle them over the wet clusters.
6. Place the baking sheet in the freezer and freeze for at least 2-3 hours, until completely solid.
7. Once frozen, peel clusters off the parchment and serve immediately. Store leftovers in an airtight container in the freezer.
Notes
Ensure raspberries are thoroughly dried to avoid icy clusters. For best results, use thick yogurt (Greek or dairy-free alternative). Clusters can be stored in an airtight container in the freezer for up to 1-2 months. Let sit at room temperature for 1-2 minutes for a slightly softer texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack, Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian, Gluten-free (if using certified GF oats/toppings), Nut-free option available
Nutrition
- Serving Size: 4 clusters (serving size 4 clusters)
- Calories: 120
- Sugar: 12
- Sodium: 35
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 1
- Carbohydrates: 18
- Fiber: 2
- Protein: 8
- Cholesterol: 10