Yogurt Dipped Strawberry “Easter Eggs”

 
Strawberry Yogurt Dipped Easter Eggs.jpg
 

About this recipe:

Serving Size:

  • Approximately 25 yogurt-dipped strawberries

Length:

45 minutes active time + 45 minutes in freezer =  1:30 total

Dietary Restrictions:

  • As written:

    • Egg-free, Wheat-Free, Gluten-Free, Fish-free, Shellfish-free, Peanut-free, Tree Nut-Free, Soy-Free, Vegetarian

  • Can be made

    • Dairy-Free, Vegan

About this recipe:

These yogurt-dipped strawberries look like Easter Eggs! They’re a fun snacktivity that’s a great alternative to more typically indulgent Easter treats. And with just 3 ingredients, they’re easy to whip together (and will impress your party guests). Hoppy Nomming!

Grocery List

16 oz. container strawberries

  • 35 oz container of plain Greek yogurt or plain yogurt

  • Food coloring (see notes on your options here)

  • Toothpicks

ingredient notes:

Food coloring:

Substitutions:

To make Dairy-Free and Vegan:

  • Substitute yogurt with dairy-free yogurt like almond yogurt or soy yogurt. We found that almond yogurt works the best, soy yogurt works fairly well (though does not freeze as solidly) and cashew yogurt did not work as it was too runny. Whichever variety you choose, make sure to purchase plain yogurt (not flavored)


Ready to cook? Recipe here:

  • Don’t forget to take photos

  • Wash hands

  • Collect Ingredients

    • Strawberries

    • Greek yogurt or plain yogurt

    • Food coloring

  • Collect Tools

    • 5 small bowls

    • 5 spoons

    • ½ cup measuring cup

    • Measuring spoons (if using powdered food coloring)

    • Toothpicks

    • 2 dinner plates or 1 baking sheet (whichever will fit better flat in your freezer)

  • Wash strawberries in colander

    • Pour strawberries from 16 ounce container into colander.

    • Wash under sink.

  • Cover work surface with tablecloth or placemats or newspapers

    • To prevent the food coloring from staining your work surface.

  • Divide yogurt into 5 small bowls

    • Spoon yogurt into a ½ cup measuring cup. Measure a “heaping” ½ cup (so slightly more than the top of the cup). Use spoon to scrape into a small bowl.

    • Repeat 4 more times, so there is about a ½ cup yogurt in 5 different bowls.

  • Add food coloring

    • Follow package instructions and add coloring until you get your desired colors. For traditional food coloring drops, we used:

      • Pink: 2 drops red

      • Blue: 2 drops blue

      • Yellow: 4 drops yellow

      • Green: 2 drops green

      • Purple: 2 drops red 2 drops blue

    • For powdered dye-free food coloring, make sure to wipe out measuring spoons when switching colors. We used:

      • Pink ¼ teaspoon red

      • Purple: ⅛  teaspoon pink + ¼ tsp blue

      • Blue: ¼ teaspoon blue

      • Green: ¼ teaspoon blue, ⅛ teaspoon yellow

      • Yellow: ¼ teaspoon yellow

  • Mix each color

    • Use a different spoon to mix each color. You want to make sure the color is thoroughly combined. If you want your colors to be darker, add more coloring.

  • Dip strawberries

    • Hold a strawberry from its leaves. Dip and roll strawberry until each side is coated in yogurt and place on dinner plate or baking sheet when finished.

    • Repeat until all strawberries are coated (remember to use all 5 colors!).

  • Decorate strawberries

    • Using a toothpick, decorate your strawberries with a different color. Try pressing the new color instead of dragging. Some ideas: dots or dashes, lines, zig zags, dipping half in a different color.

    • Put strawberries back on plate or baking sheet.

  • Grown-up: Place strawberries in freezer

    • Kid chef: set timer for 45 minutes

  • Leftover yogurt?

    • Combine back in the container for multi-colored unicorn yogurt and eat for breakfast or a snack!

  • After 45 minutes: take out of freezer

  • Plate

    • Nom right away, or serve at a party (will stay pretty frozen for 30-45 minutes, of course you can still eat them after but the yogurt will become softer and softer over time).

  • Time to nom!



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