Strawberry & Banana Yoghurt Clusters (Printable Version)

Frozen Greek yogurt clusters with strawberry swirl, honey, and crisp freeze-dried fruit for a refreshing treat.

# What You'll Need:

→ Yogurt Base

01 - 1 cup plain Greek yogurt, full-fat
02 - ½ cup strawberry-flavored yogurt
03 - 1 tablespoon honey or maple syrup
04 - ½ teaspoon vanilla extract
05 - Small pinch salt

→ Fruit Mix-ins

06 - ¾ cup freeze-dried strawberries, roughly crushed
07 - ¾ cup freeze-dried banana chips, coarsely chopped

→ For Topping

08 - 2 tablespoons freeze-dried strawberries, reserved
09 - 2 tablespoons freeze-dried banana chips, reserved

# Steps:

01 - Line a baking sheet or tray with parchment paper.
02 - In a medium mixing bowl, combine plain Greek yogurt, honey or maple syrup, vanilla extract, and salt. Stir until smooth.
03 - Divide the yogurt mixture equally between two bowls.
04 - Add strawberry-flavored yogurt to one bowl. Gently fold to create a marbled swirl without fully blending for a streaked effect.
05 - Into each bowl, fold in half of the freeze-dried strawberries and banana chips, reserving 2 tablespoons of each fruit for topping. Stir gently to keep fruit pieces intact.
06 - Using two spoons, drop heaped spoonfuls of the strawberry-swirl yogurt mixture onto one side of the prepared tray, spacing them about 1 inch apart. Repeat with the plain yogurt mixture on the other side.
07 - Sprinkle reserved freeze-dried strawberries and banana chips on top of each cluster, pressing gently so they adhere.
08 - Freeze the tray for at least 2 hours until clusters are firm.
09 - Once frozen solid, transfer clusters to an airtight container or resealable bag with parchment between layers to prevent sticking. Store in the freezer for up to 2 weeks.
10 - Let clusters sit at room temperature for 2–3 minutes before serving.

# Expert Advice:

01 -
  • It satisfies a sweet tooth without turning on the oven or measuring out complicated ingredients.
  • The freeze-dried fruit stays surprisingly crisp even after freezing, giving you texture in every bite.
  • You can make a double batch in under twenty minutes and stash them for weeks of easy snacking.
02 -
  • Do not skip the parchment paper, because yogurt freezes like glue to metal trays and you will lose half your clusters trying to pry them off.
  • Marbling the strawberry yogurt takes only three or four folds, any more and you end up with a uniform pink that loses its charm.
  • Letting clusters sit for a few minutes before eating is crucial, straight from the freezer they are rock hard and lack that creamy contrast.
03 -
  • Freeze the tray on the flattest shelf you have so the clusters set evenly and do not slide into each other.
  • Crush the freeze-dried fruit in a zip-top bag with a rolling pin for quick, mess-free prep.
  • If your clusters feel too hard after freezing, your yogurt may have been too thin, next time use a thicker brand or strain it through cheesecloth for fifteen minutes before mixing.
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