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  • Deby Hogue and Chuck

Chocolate Covered Yogurt Strawberry Bon Bons

Tangy and just a little sweet from the Chocolate, these little bites make me want to lay on a raft in the pool and eat Bons Bons all afternoon. Easy recipe until you get to the scraping of the frozen yogurt into sorta ball size bites. You have to let the yogurt melt a bit and then scrape into balls and freeze again before you dip into the chocolate. Now you know I almost always make my recipes from scratch so I bought some 70 percent chocolate at the market to melt and dip the yogurt strawberry balls into and then Chuck said why don't you use that Hersheys Shell and I said I have real chocolate to use and 2 seconds later I got out the Hersheys Shell and started to dip the balls into a bowl and bam oh bam if it was not the easiest way to do it and the flavor is so good. Sweet and sour from the yogurt and strawberry puree and the chocolate shell lets a little sweet shine through. I love them! You will to.

chocolate covered yogurt strawberry bon bons

The Yogurt and Strawberries freeze like ice milk if you know what that is.

I got 1 1/4 cups of pureed strawberries from 2 cups of whole strawberries. I doesn't matter.

2 cups of whole strawberries

1 Tablespoon Lemon Juice

1 Tablespoon sugar

4 cups of plain yogurt

2/3 cup heavy cream

1/2 cup sugar

You can make this sweeter with a little more sugar if you like, I cut down on the sugar and changed the recipe a bit form

Put the Strawberries in a small sauce pan with the 1Tablespoon of sugar and 1Tablespoon of lemon juice

Cook until the Strawberries start to break down and get a little syrupy. Cool a little bit and then put into blender or food processor and puree. Set aside.

Mix the yogurt, 1/2 cup of sugar and the heavy cream in a large bowl and whisk all together. Put half of the yogurt mixture into a loaf pan and then pour on half of the strawberry mixture and run a knife through and now pour on the rest of the yogurt mixture and drizzle on the rest of the strawberry mixture and run a knife through it also. Freeze for at least 4 hours or until very firm.

When frozen take out of freezer and let sit on counter for a few minutes until you can scoop some out with a small ice-cream scooper and place on a flat surface to freeze again, make as many as you want. When frozen dip in chocolate or Hershey Shell. Freeze and enjoy.

You can also just slice from the loaf pan and cover with chocolate or just eat as is.

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