Strawberry & Banana Yoghurt Clusters (Printable format)

Creamy Greek yogurt meets sweet strawberry swirls and crispy banana chips in these refreshing frozen clusters.

# 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 - Pinch of 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, reserved
09 - 2 tablespoons freeze-dried banana chips, reserved

# 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 and fully incorporated.
03 - Divide the yogurt mixture equally between two separate bowls for differentiated flavoring.
04 - Add strawberry-flavored yogurt to one bowl and gently fold to create a marbled swirl pattern. Do not fully blend to maintain the streaked visual 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 preserve fruit piece integrity.
06 - Using two spoons, drop heaped spoonfuls of the strawberry-swirl yogurt mixture onto one side of the prepared tray, spacing approximately 1 inch apart. Repeat with the banana mixture on the opposite side.
07 - Sprinkle reserved freeze-dried strawberries and banana chips atop each cluster, pressing gently to ensure proper adhesion.
08 - Freeze the tray for at least 2 hours until clusters are completely firm and solid.
09 - Once frozen solid, transfer clusters to an airtight container or resealable freezer bag with parchment paper between layers to prevent adhesion. Store in freezer for up to 2 weeks.
10 - Allow clusters to sit at room temperature for 2 to 3 minutes before serving to achieve optimal texture and flavor.

# Expert Advice:

01 -
  • You can make two dozen clusters in less than twenty minutes of active work, then let the freezer do the rest.
  • The freeze-dried fruit stays crisp even after freezing, giving every bite a satisfying crunch that fresh fruit never could.
  • Each cluster thaws just enough in three minutes to become creamy on the inside while the fruit pieces stay snappy.
  • You control the sweetness, the swirl, and the size, so no two batches ever look exactly the same.
02 -
  • Do not skip the parchment paper, or you will spend ten frustrating minutes trying to pry frozen yogurt off a metal tray.
  • Crush the freeze-dried fruit coarsely, not into powder, because big pieces give you that satisfying crunch between your teeth.
  • If you over-mix the strawberry swirl, you will end up with plain pink yogurt instead of pretty ribbons, so stop folding as soon as you see streaks.
  • Freeze the tray on a level shelf, or all your clusters will slide to one side and freeze into a lumpy mess.
03 -
  • Freeze your baking sheet for 10 minutes before dropping the yogurt so the clusters firm up faster and hold their shape better.
  • Use two spoons to drop the clusters, one to scoop and one to scrape, which gives you more control over size and keeps your hands clean.
  • If your yogurt is too runny, fold in a tablespoon of powdered milk or a spoonful of chia seeds and let it sit for 5 minutes to thicken before freezing.
  • For a fun twist, add a pinch of cinnamon or cardamom to the yogurt base, which makes the clusters taste warm and spiced even when they are frozen.
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