Cocoa Cluster Strawberries

Looking for something special to make this festive season? These delicious Cocoa Cluster coated strawberries are sure to impress family and friends.

Ingredients:

• 1 packet Jenny Craig Cocoa Clusters
• 1 punnet strawberries, washed and dried
• 2/3 cup plain or vanilla flavoured low fat yoghurt

Method:

1. Thicken the yoghurt by placing it in a muslin cloth or paper towel, give it a light squeeze and allow the excess liquid to drain away. Place the drained yoghurt in a small bowl.
2. Place the Jenny Craig Cocoa Clusters into a zip-lock bag and seal. Gently crush the Jenny Craig Cocoa Clusters until no large chucks remain and place onto a small plate.
3. To assemble the strawberries, take a strawberry and dip into the yoghurt until well coated. Dip the coated strawberry into the crushed Cocoa Clusters and evenly coat. Repeat until all strawberries are coated.
4. Place the coated strawberries on a lined tray and place in the freezer for 30 minutes. This will allow the yoghurt to freeze and stick to the strawberry.
5. Remove from freezer and allow to thaw slightly before consuming.

Enjoy!

For more sweet treats this Valentine’s Day, check out our recipe page.

Laura Ford

Jenny Craig Company Dietitian

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Laura is an Accredited Practising Dietitian who enjoys staying up to date with the latest nutrition and food trends. Laura loves to spend her free time working out at F45, eating cheese, experimenting in the kitchen, or exploring and eating her way across Melbourne. When she’s not trying to decide her next meal, you’ll find her relaxing at home with her cat, Evie or planning her next trip overseas.