Strawberry & Banana Yoghurt Clusters (Printable)

Creamy Greek yogurt with strawberry swirl and honey, studded with crisp freeze-dried strawberries and banana chips for a refreshing frozen treat.

# Ingredient List:

→ 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

# How to Prepare:

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 bowls.
04 - To one bowl, add strawberry-flavored yogurt. Gently fold to create a marbled swirl without fully blending for a streaked 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 keep fruit pieces intact.
06 - Using two spoons, drop heaped spoonfuls of the strawberry-swirl yogurt mixture onto one side of the prepared tray, spacing them about 1 inch apart. Repeat with the banana chunk yogurt mixture on the other side.
07 - Sprinkle the reserved freeze-dried strawberries and banana chips on top of each cluster, pressing gently so they adhere.
08 - Freeze the tray for at least 2 hours, or until clusters are firm.
09 - Once frozen solid, transfer clusters to an airtight container or resealable bag with parchment 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 enjoying.

# Expert Advice:

01 -
  • They take less than twenty minutes of actual work, and the freezer does the rest while you forget about them.
  • The freeze-dried fruit stays crisp even after freezing, so every bite has that satisfying crackle you dont expect from yogurt.
  • You can pull one out at ten in the morning or midnight and feel like youre having dessert without the guilt.
  • Kids think theyre getting away with candy, adults know theyre sneaking in protein and probiotics.
02 -
  • If you skip the parchment paper, youll be chiseling clusters off the tray with a butter knife and cursing your past self.
  • Dont fully blend the strawberry swirl, those pink streaks are what make people stop and stare when you open the container.
  • Freeze-dried fruit is not the same as dried fruit, the dried kind will get chewy and weird, while freeze-dried stays crisp and light.
  • Let them soften for a couple minutes before eating, biting into a rock-hard cluster is a fast track to a sore tooth.
03 -
  • Crush the freeze-dried fruit in a zip-top bag with a rolling pin instead of a food processor, it gives you more control over the size and you dont end up with powder at the bottom.
  • If your yogurt is too thick to scoop easily, stir in a teaspoon of milk or water to loosen it up, it wont affect the final texture once frozen.
  • Press a whole freeze-dried strawberry into the top of a few clusters before freezing, it makes them look like something youd pay too much for at a farmers market.
  • Double the batch and keep half plain without the fruit mix-ins, then you can customize them as you go with whatever toppings sound good that week.
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