Matcha Strawberry Yogurt Clusters

Fresh strawberries and yogurt frozen into bite-sized clusters, then dipped in white chocolate with matcha. A cool snack for warm days.

Prep: 20 min · Freeze: approx. 2 h · Makes: approx. 12 clusters

Ingredients

• 245 g (1 cup) Greek yogurt
• 225 g (1⅓ cups chopped) white chocolate
• 150 g (1 cup) fresh strawberries, diced
• 40 g (2 tbsp) NUTEGO Date Syrup 100%
• 14 ml (1 tbsp) neutral oil
• 6 g (1 tbsp) NUTEGO Matcha from Japan
• 6 g (2 tbsp) freeze-dried strawberries (optional)

Method

1. Mix the yogurt with the date syrup, then fold in the strawberries and freeze-dried strawberries.
2. Spoon about 12 clusters onto a tray lined with baking paper and freeze for about 1½ hours.
3. Melt the white chocolate with the oil and stir in the matcha until smooth.
4. Dip the frozen clusters, place back on the tray and freeze for another 15 minutes.
5. Store in the freezer and let soften for a few minutes before serving.