Stracciatella Yogurt Bowl |

I’m a chocolate chip ice cream kind of gal (I’ll ALWAYS choose plain chocolate chip if it’s an option), so stracciatella seriously speaks to my chocolate-chip-lovin’ soul.

Stracciatella is basically chocolate chip gelat0. But it’s way better. Because the chocolate isn’t actually in “chip” form. Instead, the chocolate works its way through the gelato in thin, delicate, crunchy ribbons. This happens when melted chocolate is drizzled into the gelato towards the end of the churning process– it basically hardens on contact with the already frozen gelato, but drizzling (instead of dumping it all in at once) keeps the chocolate from hardening in large chunks.

It’s heavenly.

Stracciatella Yogurt Bowl |

I recently discovered that you can do something similar with yogurt! Simply pour melted chocolate on top of a bowl of vanilla yogurt (since the yogurt isn’t frozen, there’s a little more time flexibility and  you don’t have to actually drizzle), stir, and voila! Stracciatella yogurt!

I like to use Dannon Fit & Light Greek yogurt, vanilla flavored, because I think it’s just so incredibly creamy and sweet (plus I’m not in love with that sour tang in the more “hard core” Greek yogurts). It holds up to the chocolate really well.

I go as dark as I can with the chocolate. I once did some light internet research on which chocolates were the most “healthful.” Out of the handful of “healthy” dark chocolates that seemed to make the cut, Godiva and Ghirardeli 86% Cacao are the most accessible to me, so that’s what I use in this recipe. You can use 1-2 squares (which is about .6 – 1.2 ounces) depending on your mood. I usually eat one square to about 1/2 – 3/4 cup yogurt (but, FYI, I used two squares to 3/4 cup in these photos to make the chocolate more visible).

Stracciatella Yogurt Bowl |

I love adding berries (I only had blackberries on hand for photos, but I usually use strawberries) and sliced almonds to this stracciatella yogurt!


Stracciatella Yogurt Bowl |

Stracciatella Yogurt Bowl

Yield: 1 serving


  • 3/4 cup Dannon Light & Fit Greek Yogurt, vanilla
  • 1-2 squares (.6 - 1.2 ounces) very dark, high quality chocolate
  • optional: strawberries and sliced almonds


  1. Place cold yogurt in the serving bowl*.
  2. Place chocolate in a small microwave safe dish or bowl. Microwave for 1 minute, or until melty and smooth when stirred. Pour chocolate over the yogurt.
  3. Gently fold chocolate into the yogurt until you can feel the chocolate has hardened (maybe 30 seconds).
  4. Top with strawberries and almonds if desired.


*tip: if you use a paper bowl (ONLY! this doesn't include plastic, styrofoam, or ceramic, etc...), you can actually melt the chocolate in the bowl FIRST and then add the yogurt and stir, thus eliminating the need for an additional bowl for melting chocolate.

This only works with paper bowls because they cool quickly enough out of the microwave that it won't affect the temperature of the yogurt (which must remain cold to harden the chocolate).

Step by Step Photo Recipe Tutorial:

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