Raspberry Lemon Cottage Cheese Chocolate Clusters
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These clusters are made with zesty lemon, sweet raspberries, and rich dark chocolate. These delicious treats are the perfect gluten-free option to satisfy your sweet cravings.
If anything has chocolate in it, always count me in. However, there are times when I want a chocolate dessert but want something more refreshing rather than heavy.
These raspberry lemon cottage cheese chocolate clusters are the perfect combination of zesty, tangy, and rich. I love making them when I want to keep something sweet and healthy in my fridge.
And I’m not the only one; these tend to go as fast as I make them in my home.
What makes these clusters so special is the cheesecake-like center. It’s creamy but tangy thanks to the raspberry.
And, it’s all wrapped in a delicious velvety dark chocolate cover.
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Pin ItThese are a fantastic no-bake option when it’s summer and you need something refreshing for you and your family. And, at 95 calories per serving, they are perfect for those looking to manage their weight.
Ingredients and Substitutes
Raspberries (1 cup) – You can replace the raspberries with another fresh berry like strawberries, blackberries, or blueberries.
Cottage cheese, 4% blended until smooth (1 cup) – Swap with Greek yogurt or unsweetened ricotta cheese.
Honey (1 tbsp) – Replace with maple syrup or agave nectar. You can use a sugar-free option like stevia or monk fruit if you want to lower the carb intake a bit.
Zest of lemon (1) – Substitute with orange or lime zest.
CHOCOLATE COATING
Dark chocolate chips (1 1/2 cups) – You can also use semi-sweet or milk chocolate chips if you want a sweeter option. For a plant-based option, use vegan chocolate chips.
Coconut oil (1 tbsp) – Butter (ghee) or vegetable oil are good replacements.
How to Make Raspberry Lemon Cottage Cheese Chocolate Clusters
Step 1. Grab a large bowl and add the blended cottage cheese, honey, lemon zest, and raspberries.
Step 2. Gently mash the raspberries and stir until everything is combined.
Step 3. Place a piece of parchment paper on top of a baking sheet. Scoop about 1-1.5 tablespoons of the mixture onto the tray, shaping them into clusters.
Place the tray in the freezer for 2-3 hours or until the clusters are firm and set.
Step 4. Add the chocolate chips and coconut oil to a microwave-safe bowl. Heat in 30-second intervals, making sure you stir in between and until the chocolate melts completely.
Remove the clusters from the freezer and dip each one into the melted chocolate using a fork. Let any excess drip off.
Step 5. Place them back onto the parchment paper and place them in the fridge for 10-15 minutes to harden the chocolate coating. You can sprinkle some sea salt on top.
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Pin ItHow I Would Modify This Recipe
- Add Some Crunch: Mix two tablespoons of chopped almonds, pecans, or walnuts into the raspberry cheese mix before you place it in the freezer.
- Boost the Protein: Add a tablespoon of unflavored or vanilla protein powder into the blended cottage cheese. If it’s too thick, add a splash of milk.
- Make Them Vegan: Swap the cottage cheese for silken tofu or a thick, dairy-free yogurt, use maple syrup instead of honey, and make sure that the chocolate chips are certified vegan.
My Tips & Tricks
- Dry the berries: If you wash your raspberries right before making the clusters, make sure you pat them completely dry with a paper towel. The extra water can make the mixture icy instead of creamy.
- Be patient with the freeze: I know it can be tempting to take them out before, but make sure you let them turn rock solid. If they are too soft, they will melt and fall apart when they hit the warm chocolate.
- Blend the cottage cheese: Don’t skip this step since it can create a lumpy filling. I recommend using a blender, a small food processor, or an immersion blender.
My Storage Tips
Once the chocolate shell has fully set, you can transfer the clusters to an airtight container. If you prefer a softer, creamier center, you can keep them in the fridge rather than the freezer (I do this when I know I’m having them throughout the week).
But, if you want to keep them for longer, place them in the freezer for up to 2 months.
Raspberry Lemon Cottage Cheese Chocolate Clusters
Cals: 95 Protein: 1.6 Carbs: 9.1 Fat: 6.8
Ingredients
- 1 cup raspberries
- 1 cup cottage cheese 4% blended until smooth
- 1 tbsp honey
- Zest of 1 lemon
Chocolate Coating
- 1 1/2 cups dark chocolate chips
- 1 tbsp coconut oil
Instructions
- In a large bowl, combine the raspberries, blended cottage cheese, honey, and lemon zest.
- Gently mash the raspberries into the mixture and stir until well combined.
- Line a tray or baking sheet with parchment paper. Scoop about 1 to 1.5 tbsp of the mixture onto the tray, shaping into small clusters.
- Place the tray in the freezer for 2–3 hours, or until the clusters are firm and set.
- Add the chocolate chips and coconut oil to a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
- Remove the clusters from the freezer and dip each one into the melted chocolate using a fork, letting any excess drip off. Place them back onto the parchment paper.
- Let the chocolate set for 10–15 minutes in the fridge before serving. Store in a food container in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
