Strawberry Banana Yoghurt Clusters (Printable Version)

Creamy Greek yoghurt meets crisp freeze-dried strawberries and banana chips in these frozen clusters.

# What You'll Need:

→ 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 - Small pinch salt

→ Fruit Mix-ins

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

→ For Topping

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

# Steps:

01 - Line a baking sheet 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 and gently fold to create a marbled swirl without fully blending for a streaked appearance.
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 yogurt mixture onto the prepared tray, spacing them approximately 1 inch apart.
07 - Sprinkle reserved freeze-dried strawberries and banana chips on top of each cluster, pressing gently to ensure they adhere.
08 - Freeze the tray for at least 2 hours or until clusters are firm.
09 - Transfer frozen clusters to an airtight container or resealable bag with parchment paper between layers to prevent sticking. Store in the freezer for up to 2 weeks.
10 - Let clusters sit at room temperature for 2 to 3 minutes before consuming.

# Expert Insights:

01 -
  • They taste like a cross between frozen yogurt bark and a granola bite, but without any baking or churning.
  • You can make a double batch in fifteen minutes and stash them for weeks of grab-and-go snacking.
  • The marbled strawberry swirl looks bakery-fancy but requires nothing more than a gentle fold.
  • Every bite delivers that fruity crunch followed by a melt-in-your-mouth creaminess that feels indulgent yet refreshing.
02 -
  • Do not skip the parchment paper, I once used wax paper and spent ten minutes prying sticky yogurt off the sheet.
  • If you over-mix the strawberry swirl, you lose that gorgeous marbled look and end up with solid pink yogurt instead.
  • Freezing on a level shelf prevents lopsided clusters that tip over or flatten on one side.
03 -
  • Press the reserved fruit firmly onto each cluster before freezing so it does not fall off when you bite in.
  • For a richer flavor, drizzle melted dark chocolate over the frozen clusters and return them to the freezer for five minutes to set.
  • Swap honey for maple syrup or agave to make these clusters vegan, just use plant-based yogurt instead of Greek.
Go Back