Strawberry & Banana Yoghurt Clusters

My daughter came home from school one afternoon complaining that store-bought frozen yogurt bites were too sweet and too expensive. I had a tub of Greek yogurt, some leftover freeze-dried fruit from a camping trip, and a free Saturday morning. We lined a baking sheet with parchment, swirled strawberry yogurt into plain, scattered crunchy banana chips and strawberry pieces, then froze the whole thing. Two hours later, we had a freezer full of clusters that tasted like summer.

I brought a container of these to a potluck once, thinking they might melt before anyone tried them. Instead, people crowded around the cooler, fishing out clusters with napkins and asking why their freezers at home only held ice cream. One friend texted me the next morning asking for the recipe, admitting she had already made a batch at midnight. That is when I realized these clusters are not just snacks, they are conversation starters that happen to live in the freezer.

Ingredients

• Plain Greek yogurt: Full-fat makes the clusters creamy and rich, but low-fat works if you prefer a lighter texture that freezes a bit firmer.
• Strawberry-flavored yogurt: This adds natural color and sweetness, creating that pretty marbled swirl without any food dye or extra sugar.
• Honey or maple syrup: Just one tablespoon balances the tang of Greek yogurt and lets the fruit flavors shine without turning the clusters into candy.
• Vanilla extract: A half teaspoon deepens the yogurt base and makes the whole cluster taste more rounded and less plain.
• Salt: A tiny pinch wakes up the sweetness and keeps the yogurt from tasting flat after freezing.
• Freeze-dried strawberries: These stay crunchy in the freezer and deliver intense berry flavor without adding moisture that would make the clusters icy.
• Freeze-dried banana chips: Coarsely chopped pieces add a tropical crunch and a hint of caramel sweetness that plays beautifully with strawberry.

Instructions

Prep your tray:

Line a baking sheet or tray with parchment paper, smoothing out any wrinkles so your clusters freeze flat. If your freezer shelf is not level, prop one side with a folded towel to keep the yogurt from sliding.

Mix the base:

In a medium bowl, stir together the plain Greek yogurt, honey or maple syrup, vanilla extract, and salt until the mixture is smooth and glossy. Taste it now, because this is your last chance to adjust sweetness before freezing.

Divide the yogurt:

Spoon half the yogurt mixture into a second bowl. You will swirl one batch with strawberry yogurt and leave the other plain, giving you two flavors in one tray.

Create the strawberry swirl:

Add the strawberry-flavored yogurt to one bowl and fold gently with a spoon, dragging streaks through the mixture without fully blending. Stop when you see pink ribbons marbled through the white.

Fold in the fruit:

Into each bowl, gently stir half of the crushed freeze-dried strawberries and chopped banana chips, holding back 2 tablespoons of each for topping. Use a light hand so the fruit pieces stay whole and crunchy.

Drop the clusters:

Using two spoons, scoop heaped spoonfuls of the strawberry-swirl yogurt onto one side of the parchment, spacing them about an inch apart. Repeat with the banana chunk yogurt on the other side, making little mounds that look rough and homemade.

Add the topping:

Sprinkle the reserved freeze-dried strawberries and banana chips over each cluster, pressing them gently into the yogurt so they stick. This top layer will be the first crunch you taste when you bite in.

Freeze until firm:

Slide the tray into the freezer for at least 2 hours, or until the clusters are solid and easy to lift off the parchment. If you try to move them too soon, they will smear and lose their shape.

Store properly:

Transfer the frozen clusters to an airtight container or resealable bag, tucking parchment between layers to keep them from freezing together. They will keep in the freezer for up to 2 weeks, though mine never last that long.

Serve smart:

Let clusters sit at room temperature for 2 to 3 minutes before eating. The edges will soften just enough to become creamy while the fruit stays crisp, giving you the perfect balance of textures.

Save

One evening, my son asked if he could have dessert before dinner because these clusters counted as yogurt, which was healthy. I said yes, and we stood at the counter together, letting the clusters soften just enough to turn creamy. He ate three, I ate two, and we both agreed that sometimes the best desserts are the ones that make you feel like you are getting away with something. That night, these little frozen bites became more than a snack, they became a loophole we both loved.

Choosing Your Yogurt

Full-fat Greek yogurt makes clusters that taste rich and creamy, almost like frozen cheesecake bites. Low-fat yogurt freezes firmer and lighter, which works if you prefer a snappier texture that melts more slowly. I have tried both, and honestly, the full-fat version wins every time because it feels indulgent without being heavy. If you want to go vegan, coconut yogurt works beautifully, though it will add a subtle tropical note that pairs especially well with the banana chips. Just make sure whatever yogurt you choose is thick and strained, or your clusters will freeze icy instead of creamy.

Customizing the Fruit

Freeze-dried strawberries and banana chips are my go-to combination, but this recipe is forgiving enough to swap in whatever freeze-dried fruit you have on hand. I have made clusters with mango and pineapple, blueberries and raspberries, even apple and cinnamon. The key is to use freeze-dried fruit, not fresh, because fresh fruit releases water when frozen and turns the yogurt into an icy block. Crush the pieces coarsely so you get pockets of concentrated flavor and crunch, not a grainy powder that disappears into the yogurt. If you cannot find freeze-dried fruit, finely chopped nuts or granola clusters work too, though the texture will be denser.

Storing and Serving

Once your clusters are frozen solid, store them in an airtight container or resealable bag with parchment paper between layers. If you skip the parchment, they will freeze together into one giant yogurt brick that you will have to chip apart with a spoon. I keep mine in a labeled bag at the back of the freezer, which stops my family from eating them all in one sitting. When you are ready to serve, let the clusters sit at room temperature for 2 to 3 minutes so the yogurt softens just enough to become creamy while the fruit stays crisp. If you wait too long, they will start to weep and lose their shape, so grab them and eat them as soon as they feel tender to the touch.

• Label your container with the date so you know when you made them, though they rarely last more than a week in my house.
• If you want extra indulgence, drizzle melted dark chocolate over the frozen clusters and freeze again for a chocolate-dipped finish.
• These clusters travel well in a small cooler with an ice pack, making them perfect for picnics or lunchboxes.

Save

These clusters have become my answer to mid-afternoon cravings, late-night dessert emergencies, and the question of what to do with leftover yogurt. They are simple, adaptable, and surprisingly satisfying, which is all I ever want from something I keep in my freezer.

Questions & Answers

→ How long do these frozen clusters keep in the freezer?

Store in an airtight container for up to 2 weeks. Layer parchment paper between clusters to prevent sticking together.

→ Can I make these dairy-free or vegan?

Substitute coconut yogurt or plant-based Greek-style yogurt for dairy versions. Swap honey for maple syrup or agave to keep them fully vegan.

→ What's the best way to crush the freeze-dried fruit?

Place freeze-dried strawberries in a sealed bag and gently crush with a rolling pin. For banana chips, chop coarsely with a knife to maintain satisfying crunch.

→ Why shouldn't I fully blend the strawberry yogurt?

Gently folding creates a marbled swirl effect throughout the clusters. Fully blending would distribute the strawberry flavor evenly but lose the beautiful visual streaks and pockets of concentrated fruitiness.

→ Can I add mix-ins beyond the fruit?

Absolutely. Consider adding chopped nuts, dark chocolate chips, shredded coconut, or a pinch of cinnamon for extra flavor dimensions. Press these gently into the tops before freezing.

→ Do I need to thaw before serving?

Let clusters sit at room temperature for 2–3 minutes before eating. This slight softening enhances the creamy texture while maintaining the crunchy fruit pieces.