Strawberry & Banana Yoghurt Clusters

Last summer, my freezer broke down in the middle of a heatwave, and I had to get creative with snacks that could survive in my neighbor's overstuffed icebox. I grabbed Greek yogurt, some freeze-dried fruit from the back of the pantry, and dolloped everything onto a tray in messy little mounds. Two hours later, I pulled out these crunchy, creamy clusters that tasted like frozen sunshine. My neighbor's kids devoured half the batch before I could even carry them home.

I started making these clusters every Sunday afternoon, portioning them into little bags for my workweek lunches. My coworker spotted me eating one during a meeting break and asked if I'd bought them from some fancy health food store. When I told her it was just yogurt and dried fruit, she didn't believe me until I brought in a batch the following week. Now she texts me photos of her own clusters, each one topped with whatever freeze-dried fruit she finds on sale.

Ingredients

• Plain Greek yogurt: Full-fat makes these clusters extra creamy and helps them hold together better than low-fat versions, which can turn icy.
• Strawberry-flavored yogurt: This creates that beautiful pink swirl without any food coloring, and the gentle sweetness spreads throughout each bite.
• Honey or maple syrup: Just enough to balance the tang of the Greek yogurt without making the clusters too sweet.
• Vanilla extract: A small splash deepens the flavor and makes the whole tray smell like a bakery while you scoop.
• Salt: A pinch wakes up the fruit flavors and keeps the sweetness from feeling flat.
• Freeze-dried strawberries: They stay crunchy even after freezing, unlike fresh berries that turn into ice chips.
• Freeze-dried banana chips: These add a tropical note and a satisfying snap that contrasts with the creamy yogurt.

Instructions

Prep your tray:

Line a baking sheet with parchment paper so the clusters peel off easily once frozen. If the paper curls up at the edges, dab a tiny bit of water under each corner to hold it flat.

Mix the base:

Stir together the plain Greek yogurt, honey, vanilla, and salt until smooth and glossy. This is your blank canvas for flavor.

Divide and swirl:

Split the yogurt between two bowls, then fold the strawberry yogurt into one bowl with a gentle hand. You want ribbons of pink, not a uniform color.

Fold in the fruit:

Add half the crushed freeze-dried strawberries and chopped banana chips to each bowl, stirring just enough to distribute them. Over-mixing will break the fruit into dust.

Scoop onto the tray:

Use two spoons to drop heaping mounds onto the parchment, spacing them about an inch apart. They won't spread, so make them the size you want to eat.

Top and press:

Sprinkle the reserved fruit pieces on top of each cluster and press lightly so they stick. This makes them look bakery-pretty and adds extra crunch.

Freeze until solid:

Slide the tray into the freezer for at least two hours. Check that it's sitting level so your clusters don't slide into each other.

Store for later:

Once firm, transfer the clusters to an airtight container with parchment between layers. They'll keep for up to two weeks, though mine never last that long.

Serve with a pause:

Let clusters sit on the counter for two to three minutes before biting in. This softens the yogurt just enough to release all the fruity flavor.

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One evening, my niece came over feeling grumpy after a long day at school, and I handed her a cluster straight from the freezer. She sat on the kitchen floor, crunching through it slowly, and by the time she finished, she was telling me about her art project and laughing again. I realized these little frozen bites had become more than a snack in my house—they were tiny edible timeouts, sweet enough to shift a mood.

Choosing Your Yogurt

I've tried this recipe with every kind of yogurt on the shelf, and full-fat Greek yogurt wins every time. Low-fat versions freeze harder and taste a little icy, while the full-fat ones stay creamy and melt smoothly on your tongue. If you want to go dairy-free, coconut yogurt works beautifully, though it brings a tropical flavor that pairs especially well with the banana chips. Just make sure whatever yogurt you choose is thick, not runny, or your clusters will spread into puddles on the tray.

Working with Freeze-Dried Fruit

Freeze-dried fruit is magical because it keeps its flavor and crunch even after being frozen inside yogurt. I buy mine in bulk from the baking aisle or online, and I store it in an airtight container so it doesn't absorb moisture from the air. If your pieces are too large, break them up with your hands or a quick pulse in a food processor, but don't turn them into powder. You want chunks big enough to bite into, not dust that disappears into the yogurt.

Customizing Your Clusters

Once you've made these a few times, you'll start experimenting with flavors like I did. I've folded in freeze-dried blueberries, mangoes, and even raspberries, and every combination worked. Sometimes I add a sprinkle of granola on top for extra texture, or a drizzle of melted dark chocolate once they're frozen solid. My favorite twist is stirring a pinch of cinnamon into the yogurt base before scooping—it makes the clusters taste like a creamy, fruity snickerdoodle.

• Try swapping the honey for agave or maple syrup if you're serving these to vegan friends.
• Add a handful of mini chocolate chips to the yogurt for a dessert version that feels indulgent.
• Freeze the clusters in silicone muffin cups if you want perfectly round shapes every time.

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These clusters have become my go-to answer whenever someone asks for a snack that feels special without any real effort. I hope they bring you the same little moments of joy they've given me, one crunchy, creamy bite at a time.

Recipe FAQs

→ How long do these frozen clusters last?

Store in an airtight container for up to 2 weeks. Place parchment between layers to prevent sticking.

→ Can I make these vegan?

Swap Greek yoghurt for coconut yoghurt and replace honey with agave or maple syrup for a plant-based version.

→ Why use full-fat Greek yoghurt?

Full-fat Greek yoghurt creates a creamier texture and helps clusters hold their shape better during freezing.

→ Can I use fresh fruit instead?

Fresh fruit contains water that creates ice crystals—freeze-dried fruit provides the desired crunch without altering texture.

→ How do I prevent clusters from sticking together?

Freeze clusters flat first until solid, then store with parchment paper between layers in an airtight container.