Strawberry Banana Yoghurt Clusters (Print view)

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

# List of Ingredients:

→ 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

→ Topping

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

# Step-by-Step Directions:

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 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, or 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 Suggestions:

01 -
  • You get the creamy satisfaction of frozen yogurt without any special equipment or endless churning.
  • Each cluster is a little burst of strawberry and banana, with just enough crunch to keep things interesting.
  • They take minutes to assemble, then the freezer does all the work while you go about your day.
  • You can grab one or five depending on your mood, no guilt, no fuss.
02 -
  • Do not skip the resting time before serving, frozen yogurt straight from the freezer is rock-hard and loses all its creamy charm.
  • If you blend the strawberry yogurt too thoroughly, you'll lose the pretty swirl and end up with a flat pink color.
  • Full-fat yogurt is worth the splurge here, low-fat versions freeze into icy pucks that lack richness.
  • Press the toppings gently but firmly, or they'll tumble off the moment you lift a cluster from the tray.
03 -
  • Freeze your tray on the flattest shelf you have so clusters set evenly and don't slide into each other.
  • Roughly crush the freeze-dried fruit instead of leaving it whole, you'll get better distribution and fewer giant chunks.
  • If you want smaller bites, use a cookie scoop to portion the yogurt, they'll all be the same size and freeze faster.
  • Taste the yogurt mixture before spooning it out, if it's too tangy, add a little more honey.
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