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Homemade Yogurt-Covered Cranberries

  • 2 servings
  • Mins
    Prep Time
  • Mins
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Recipe from The Kitchn, but rewritten with Jane Maynard's notes who is a wife, A busy mom who loves good food & simplicity, blogger & graphic designer living in San Diego. kids loved them! Fair warning: The coating is more like frosting than yogurt. Nevertheless, it's a tasty treat of a snack they certainly won't trade away!


1 tablespoon water
1 teaspoon vanilla extract
½ teaspoon gelatin
¼ cup Greek yogurt
1 tablespoon honey (For a more "well-rounded" sweetness and for the touch of flavor the honey adds. To a lesser extent, the honey also helps with the texture of the coating.)
Pinch salt
2 cups powdered sugar, plus 1 Tablespoon for dusting the cranberries
3 cups reduced-sugar dried cranberries
Leftover Yogurt Coating: Leftover coating should be kept covered and refrigerated. It will set into a gel in the fridge. Before using, warm it in 10 second bursts in the microwave until liquidly.
Non-Gelatin Option: If you'd prefer not to use gelatin, you can follow Lara Ferroni's recipe and use ¼ teaspoon of agar powder.
Yogurt Coating Other Foods: Try this yogurt coating with any other dried fruit. I particularly like yogurt-coated apricots! This coating also works on pretzels, but I find that the pretzels don't keep very well and quickly become stale.

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