Name: Frozen Cherry Yogurt Clusters
Ingredients: 2 cups Fresh or Frozen Cherries: (approx. 300-350g) Pitted. Sweet or tart cherries both work beautifully, offering slightly different flavour profiles. Frozen cherries work perfectly and save you the pitting step! If using fresh, ensure they are pitted. These provide the vibrant colour, juicy burst, and antioxidant boost.; 2 cups Plain Greek Yogurt: (approx. 450-500g) Full-fat or low-fat. Greek yogurt is recommended for its thick, creamy texture which helps the clusters hold their shape better and provides a good dose of protein. Regular yogurt can be used but may result in icier clusters.; 2-4 tablespoons Honey or Maple Syrup: (Optional, adjust to taste). This adds a touch of sweetness to balance the tartness of the yogurt and cherries. Start with less and add more if desired, depending on the sweetness of your cherries and personal preference. You can also use agave nectar or omit sweetener altogether.; 1 teaspoon Vanilla Extract: (Optional). Enhances the overall flavour profile, adding a warm, sweet note that complements the cherries and yogurt beautifully.; Pinch of Salt: (Optional). A tiny pinch helps to balance the sweetness and enhance the other flavours.

Ingredients

Scale

2 cups Fresh or Frozen Cherries: (approx. 300-350g) Pitted. Sweet or tart cherries both work beautifully, offering slightly different flavour profiles. Frozen cherries work perfectly and save you the pitting step! If using fresh, ensure they are pitted. These provide the vibrant colour, juicy burst, and antioxidant boost.
2 cups Plain Greek Yogurt: (approx. 450-500g) Full-fat or low-fat. Greek yogurt is recommended for its thick, creamy texture which helps the clusters hold their shape better and provides a good dose of protein. Regular yogurt can be used but may result in icier clusters.
2–4 tablespoons Honey or Maple Syrup: (Optional, adjust to taste). This adds a touch of sweetness to balance the tartness of the yogurt and cherries. Start with less and add more if desired, depending on the sweetness of your cherries and personal preference. You can also use agave nectar or omit sweetener altogether.
1 teaspoon Vanilla Extract: (Optional). Enhances the overall flavour profile, adding a warm, sweet note that complements the cherries and yogurt beautifully.
Pinch of Salt: (Optional). A tiny pinch helps to balance the sweetness and enhance the other flavours.

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Instructions

Prepare the Cherries: If using fresh cherries, wash them thoroughly, remove the stems, and pit them. You can leave them whole or roughly chop them into halves or quarters, depending on your preference for texture. If using frozen cherries, you can use them directly from the freezer; chopping them might be slightly more difficult but is still possible if you prefer smaller pieces. Pat the cherries gently with a paper towel, especially if fresh or if your frozen ones have excess ice crystals, to remove excess moisture. This helps the yogurt adhere better.
Combine Ingredients: In a medium-sized mixing bowl, combine the Greek yogurt, pitted (and potentially chopped) cherries, vanilla extract (if using), and sweetener (if using). Start with the lower amount of sweetener and taste the mixture; add more if you prefer it sweeter. Add the pinch of salt, if desired.
Mix Gently: Using a spatula or spoon, gently fold the ingredients together until the cherries are evenly distributed throughout the yogurt. Be careful not to overmix, especially if using fresh cherries, as you don’t want to crush them completely or turn the yogurt entirely pink (unless that’s the look you’re going for!). You want distinct pieces of cherry within the yogurt.
Prepare Baking Sheet: Line a large baking sheet, tray, or platter that will fit comfortably in your freezer with parchment paper or a silicone baking mat. This is crucial to prevent the clusters from sticking, making them easy to remove once frozen.
Portion the Clusters: Using a spoon (a tablespoon or a small cookie scoop works well), drop dollops of the cherry-yogurt mixture onto the prepared baking sheet. Aim for bite-sized clusters, roughly 1-2 tablespoons each. Space them slightly apart so they don’t freeze together into one large mass. You can shape them slightly with the back of the spoon if you want neater rounds, but rustic clusters look great too.
Freeze: Carefully place the baking sheet into the freezer. Let the clusters freeze until they are completely firm. This typically takes at least 2-3 hours, depending on the size of your clusters and the temperature of your freezer. For best results and a truly solid freeze, leave them for 3-4 hours or even overnight. They should be hard to the touch.
Store: Once the clusters are solidly frozen, you can transfer them from the baking sheet into an airtight, freezer-safe container or a zip-top freezer bag. This prevents them from absorbing freezer odours and helps maintain their quality. Layering them with small pieces of parchment paper between layers can help prevent sticking, although if fully frozen, they usually separate easily.
Enjoy: Serve the frozen cherry yogurt clusters straight from the freezer. They will start to soften relatively quickly at room temperature, so enjoy them immediately for the best frosty texture.

Nutrition

Serving Size: one normal portion
Calories: 60
Fiber: 1g
Protein: 4g