Frozen Yogurt Clusters with Berries & Chocolate

Store them in an airtight container in the freezer, where they keep well for several weeks. Because they are made to be eaten frozen, the freezer is their home – don't leave them at room temperature for long. Let them thaw for just a minute or two before eating so the chocolate softens slightly and the yogurt centre isn't rock-hard.

Yes – the yogurt centre softens quickly once out of the freezer, so serve them straight from frozen. The chocolate shell helps them hold their shape for a few minutes, which makes them easy to pick up, but they are not a make-ahead-and-leave-out snack. For a party, take them out in small batches.

Yes. Swap the Greek yogurt for a thick plant-based yogurt (coconut, soy or almond – choose one with a Greek-style, spoonable consistency so the clusters hold together), use dark chocolate that is dairy-free, and replace the honey with maple or agave syrup. The method stays exactly the same.

A thick, creamy yogurt such as Greek yogurt or skyr works best because it freezes into a firm, scoopable cluster rather than a watery one. Thinner, runnier yogurts spread too much on the tray and can turn icy. If you only have a thinner yogurt, strain it briefly to remove excess liquid first.

They are a feel-good treat: Greek yogurt brings protein, fresh berries add fibre and vitamins, and you control the sweetness with just a little honey. They are still a dessert thanks to the chocolate coating, so enjoy them as a lighter sweet snack. Using dark chocolate and dialling back the honey makes them even lighter.