Yogurt Dipped Strawberry “Easter Eggs”
About this recipe:
Approximately 25 yogurt-dipped strawberries
45 minutes active time + 45 minutes in freezer = 1:30 total
Egg-free, Wheat-Free, Gluten-Free, Fish-free, Shellfish-free, Peanut-free, Tree Nut-Free, Soy-Free, Vegetarian
Can be made
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!
16 oz. container strawberries
35 oz container of plain Greek yogurt or plain yogurt
Food coloring (see notes on your options here)
Looking for a no-artificial-dye food coloring? This powdered food coloring by McCormick is found in many grocery stores and is dye-free. Or, here’s another option you can find on Amazon: Liquid food coloring.
Of course, traditional food coloring drops also work.
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
Greek yogurt or plain yogurt
5 small bowls
½ cup measuring cup
Measuring spoons (if using powdered food coloring)
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.
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!).
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
Combine back in the container for multi-colored unicorn yogurt and eat for breakfast or a snack!
After 45 minutes: take out of freezer
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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