Strawberry & Banana Yoghurt Clusters (Print version)

Creamy Greek yoghurt swirls with strawberry and honey, topped with crunchy freeze-dried fruit for a refreshing frozen bite.

# 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 - Small pinch 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.
03 - Divide the yogurt mixture equally between two separate bowls.
04 - To one bowl, add strawberry-flavored yogurt. Gently fold to create a marbled swirl effect 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 maintain fruit piece integrity.
06 - Using two spoons, drop heaped spoonfuls of strawberry-swirl yogurt mixture onto one side of the prepared tray, spacing approximately 1 inch apart. Repeat with plain yogurt mixture on the opposite side.
07 - Sprinkle reserved freeze-dried strawberries and banana chips on top of each cluster, pressing gently for adhesion.
08 - Freeze the tray for at least 2 hours until clusters are firm.
09 - Once frozen solid, transfer clusters to an airtight container or resealable freezer bag with parchment layers between clusters 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 Advice:

01 -
  • They turn a simple container of yogurt into a treat that feels like you planned ahead, even when you didn't.
  • The freeze-dried fruit stays crisp inside the frozen yogurt, giving you that satisfying crunch in every bite.
  • You can make a double batch in the same amount of time and stash them for midnight snack emergencies.
02 -
  • Don't skip the resting time before serving, or you'll be biting into rock-hard yogurt that numbs your teeth.
  • If you over-stir the strawberry swirl, you'll lose that marbled effect and end up with plain pink yogurt instead of gorgeous streaks.
  • Make sure your freeze-dried fruit is completely dry before folding it in, or it will turn soggy and lose its crunch.
03 -
  • Use two spoons to scoop the clusters—one to scoop, one to push the yogurt off onto the tray—so your hands stay clean and the clusters stay evenly sized.
  • If you're making these in a humid climate, freeze the tray uncovered for the first hour, then cover it loosely with plastic wrap to prevent ice crystals from forming on top.
  • Double the batch and press the clusters into silicone ice cube trays for bite-sized pops that kids can grab on their way out the door.
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