Dr Megan Rossi's Berry Yoghurt Clusters


Serves 10-15

  • 150g blueberries, fresh or frozen
  • 150g raspberries, fresh or frozen
  • 300g yoghurt of choice (we've used no-added sugar vanilla kefir yoghurt)
  • 200g 70% dark chocolate
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt


Line a baking tray with parchment.

In a large bowl combine the berries and yoghurt.

Dollop heaped tablespoons of the mixture onto the baking sheet, you should get about 10-15 spoonfuls from the mixture, then place in the freezer for about 1-2 hours.

Once frozen, melt the dark chocolate and olive oil together.

Remove the clusters from the freezer and dip each of them into the dark chocolate using two forks, place them back onto the parchment paper.

Once coated, you can use any remaining chocolate to drizzle over the top and sprinkle each with a little pinch of sea salt. Store in the fridge or freezer.

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