As the temperatures finally start climbing, I’ve been craving something cool and sweet that doesn’t completely derail my healthy eating habits. These PB&J frozen yogurt clusters have become my absolute go-to freezer treat! They combine the nostalgic flavors of a classic PB&J sandwich with the refreshing creaminess of frozen yogurt, all wrapped in a thin layer of chocolate. The best part? They’re made with Greek yogurt, fresh raspberries, and just a touch of maple syrup for sweetness, making them a treat you can feel good about enjoying.
I started making these on a Sunday afternoon when I was meal prepping for the week and wanted something sweet to look forward to. Now, I always keep a batch in the freezer – they’re perfect for those moments when you need something sweet but don’t want to reach for ice cream. The tangy raspberry yogurt pairs perfectly with the creamy peanut butter center, and the chocolate coating with a sprinkle of sea salt takes these to a whole new level. Trust me, you’re going to want to make these ASAP!
Making PB&J Frozen Yogurt Clusters
These frozen yogurt clusters are incredibly easy to make, which is another reason I love them so much. You’ll start by mashing fresh raspberries with a fork – I love the texture and flavor of fresh berries, but you could absolutely use frozen raspberries that have been thawed if that’s what you have on hand. Mix the mashed berries with Greek yogurt and a little maple syrup for sweetness. I use plain Greek yogurt because it’s higher in protein and allows me to control the sweetness, but vanilla Greek yogurt would work too.
Next, you’ll line a baking sheet with parchment paper and dollop about two tablespoons of the yogurt mixture onto the sheet, creating a small indent in the center of each dollop. This is where the peanut butter magic happens! Add about half a teaspoon of runny peanut butter to each indent. If your peanut butter is too thick, just warm it in the microwave for a few seconds to make it easier to work with.
Pop the tray in the freezer until the clusters are completely solid – this takes at least 4 hours, but I usually just leave them overnight to be safe. Once frozen, melt your chocolate chips (I use a microwave in 30-second intervals, stirring between each) and dip each frozen cluster into the chocolate, making sure to coat it completely. Place them back on the parchment-lined tray, sprinkle with a bit of flaky sea salt (don’t skip this – it makes the flavors pop!), and return to the freezer for at least 30 minutes to let the chocolate harden.
Store these in an airtight container in the freezer, and you’ll have a delicious, better-for-you treat whenever a sweet craving strikes. They’ll keep for up to a month, but honestly, they never last that long in my house! If you’re looking for more frozen treats, try my Strawberry Cheesecake Ice Cream Sandwiches or my Chocolate Peanut Butter Frozen Yogurt Bark!
PB&J Frozen Yogurt Clusters
Equipment
- Mixing Bowls
- Baking Sheet
- Parchment paper
Ingredients
- 1 handful fresh raspberries about 1/4 cup
- 1 1/4 cup Greek yogurt
- 1 tbsp maple syrup
- 3 tbsp peanut butter runny
- 3/4 cup chocolate chips melted
- flaky sea salt for topping
Instructions
- Mash raspberries with a fork in a medium bowl. Add Greek yogurt and maple syrup, stirring until well combined and uniform in color.
- Line a baking sheet with parchment paper. Dollop approximately 2 tbsp of the yogurt mixture onto the parchment, creating a small indent in the center of each dollop.
- Add about 1/2 tsp of peanut butter to the center of each yogurt dollop.
- Freeze the clusters until completely solid, at least 4 hours or overnight.
- Once frozen, melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each.
- Dip each frozen yogurt cluster into the melted chocolate, coating completely. Return to the parchment-lined baking sheet.
- Sprinkle each cluster with a small amount of flaky sea salt.
- Return to the freezer for at least 30 minutes to allow the chocolate to harden.
- Store in an airtight container in the freezer for up to one month. Enjoy!
