Strawberry & Banana Yoghurt Clusters (Printable)

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

# Ingredient list:

→ Yogurt Base

01 - 1 cup plain Greek yogurt, full-fat
02 - 1/2 cup strawberry-flavored yogurt
03 - 1 tablespoon honey or maple syrup
04 - 1/2 teaspoon vanilla extract
05 - Pinch of salt

→ Fruit Mix-ins

06 - 3/4 cup freeze-dried strawberries, roughly crushed
07 - 3/4 cup freeze-dried banana chips, coarsely chopped

→ Topping

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

# How to Make It:

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 separate bowls.
04 - Add strawberry-flavored yogurt to one bowl. Gently fold to create a marbled swirl without fully blending to maintain streaked effect.
05 - Into each bowl, fold in half of the freeze-dried strawberries and banana chips, reserving 2 tablespoons of each for topping. Stir gently to keep fruit pieces intact.
06 - Using two spoons, drop heaped spoonfuls of yogurt mixture onto prepared tray, spacing clusters approximately 1 inch apart. Repeat with both yogurt mixtures on opposite sides.
07 - Sprinkle reserved freeze-dried strawberries and banana chips on top of each cluster, pressing gently to ensure adhesion.
08 - Freeze tray for at least 2 hours or until clusters are completely firm.
09 - Once frozen solid, transfer clusters to an airtight container or resealable bag with parchment paper between layers to prevent sticking. Store in freezer for up to 2 weeks.
10 - Allow clusters to sit at room temperature for 2 to 3 minutes before serving.

# Expert Suggestions:

01 -
  • They taste like ice cream but feel virtuous enough to eat for breakfast.
  • No blender, no ice cream maker, just spoons and a tray you already own.
  • The freeze-dried fruit stays crunchy even after freezing, giving you texture in every bite.
  • You can make a batch on Sunday and have snacks ready all week without any guilt.
02 -
  • Do not skip the parchment paper or you will spend ten minutes prying frozen yogurt off your baking sheet.
  • If you overmix the strawberry swirl, you lose that marbled effect and end up with plain pink yogurt.
  • Freeze-dried fruit is not the same as dried fruit, dried fruit gets icy and chewy while freeze-dried stays light and crunchy.
  • Let clusters freeze completely before stacking or they will smoosh together into one giant yogurt brick.
03 -
  • Use a cookie scoop for evenly sized clusters that freeze at the same rate.
  • If your freezer smells like leftovers, store clusters in a hard-sided container to keep them tasting fresh.
  • Make a double batch and keep half plain so you can customize toppings throughout the week.
  • For a protein boost, stir in a scoop of unflavored protein powder with the yogurt base before dividing.
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