Save My daughter started keeping a stash of these in the freezer after swim practice last summer. She'd peel back the container lid, grab two or three, and sit on the back porch letting them soften just enough to get that first creamy bite. I made them on a whim one afternoon when I had leftover yogurt and a bag of freeze-dried fruit I'd bought for trail mix but never used. The clusters turned out so much better than I expected—sweet, tangy, and satisfying without feeling heavy.
I brought a batch to a potluck barbecue once, thinking they'd be a simple dessert option for the kids. The adults ended up hovering around the cooler, sneaking seconds and thirds while pretending to supervise the grill. One friend asked if I'd used some fancy freeze-dry machine at home. I laughed and told her it was just store-bought fruit and five minutes of stirring. She made them the following weekend and texted me a photo of her own tray, clusters lined up like little edible clouds.
Ingredients
- Plain Greek yogurt: Full-fat gives you the creamiest base, but low-fat works if that's what you have—just expect a slightly icier texture once frozen.
- Strawberry-flavored yogurt: This adds natural sweetness and a pretty pink swirl without any extra work.
- Honey or maple syrup: A tablespoon is enough to balance the tang; I've used agave when I needed a vegan swap and it worked perfectly.
- Vanilla extract: Just half a teaspoon deepens the flavor and makes the whole mixture smell like a bakery.
- Salt: A tiny pinch sharpens the sweetness and keeps the clusters from tasting flat.
- Freeze-dried strawberries: These stay crisp in the freezer and deliver an intense berry punch with every bite.
- Freeze-dried banana chips: Look for the unsweetened kind if you can; they add crunch without making the clusters too candy-like.
Instructions
- Prep your tray:
- Line a baking sheet with parchment so the clusters lift off cleanly once they're frozen. I learned the hard way that wax paper sticks.
- Mix the base:
- Whisk together the plain Greek yogurt, honey, vanilla, and salt until it's smooth and glossy. This is your neutral canvas.
- Divide and swirl:
- Split the mixture between two bowls, then fold the strawberry yogurt into one bowl with a few gentle strokes. You want marbled streaks, not a uniform pink.
- Fold in the fruit:
- Add half the freeze-dried strawberries and banana chips to each bowl, stirring just enough to distribute them. Reserve a handful of each for topping.
- Spoon onto the tray:
- Use two spoons to drop heaped mounds onto the parchment, spacing them about an inch apart. They won't spread, so don't worry about perfection.
- Top and press:
- Scatter the reserved fruit pieces over each cluster and press lightly so they stick. This is what makes them look bakery-pretty.
- Freeze until solid:
- Slide the tray into the freezer on a flat shelf and leave it for at least two hours. You'll know they're ready when you can lift one off the parchment without it bending.
- Store properly:
- Transfer the frozen clusters to an airtight container with parchment between layers. They'll keep for up to two weeks, though mine never last that long.
- Soften before serving:
- Let them sit out for two to three minutes before you eat. That brief thaw gives you the perfect creamy-crunchy contrast.
Save One evening my son asked if he could have dessert before dinner because he'd finished his homework early. I handed him a cluster from the freezer and watched him bite into it, his face lighting up at the cold crunch. He didn't argue when I told him to eat his vegetables afterward. Sometimes a simple frozen treat buys you more peace than a lecture ever could.
Choosing Your Yogurt
I've tested this recipe with every kind of yogurt I could find—Icelandic skyr, Australian-style, even a coconut-milk version for a friend with dairy issues. Full-fat Greek yogurt gives you the richest, creamiest clusters that soften beautifully after a few minutes on the counter. Low-fat versions freeze harder and take a bit longer to thaw, but they still taste great. If you go with a plant-based yogurt, look for one with added fat or coconut cream so the clusters don't turn icy.
Flavor Variations
Once you've made the basic version a few times, it's easy to play around. I've stirred in a spoonful of cocoa powder and swapped the strawberries for freeze-dried raspberries, and the result tasted like chocolate-covered berries. A pinch of cinnamon or cardamom in the yogurt base gives the clusters a warm, almost chai-like note that's perfect in the fall. You can also drizzle melted dark chocolate over the frozen clusters and pop them back in the freezer for a thin chocolate shell.
Storage and Serving
I keep mine in a wide, shallow container so I can see all the clusters at a glance and grab one without digging. Parchment between the layers stops them from freezing into a solid block. If you're packing them for a lunch box or picnic, toss a small ice pack in the bag and they'll stay frozen for a couple of hours. Let them sit out for two to three minutes before you eat—any longer and they start to get soupy, any shorter and they're too hard to bite comfortably.
- Label your container with the date so you know when you made them.
- Double the batch if you have extra freezer space, they disappear faster than you'd think.
- Serve them in small bowls if you're entertaining, they look elegant piled up like little scoops of sorbet.
Save These clusters have become my go-to when I need something sweet that doesn't require turning on the oven or measuring out ten ingredients. They're proof that a little yogurt and some freeze-dried fruit can feel just as indulgent as anything you'd buy at the store.
Recipe FAQs
- → How long do these clusters keep in the freezer?
Store your frozen clusters in an airtight container with parchment between layers for up to two weeks. They maintain their texture and flavour beautifully when properly sealed.
- → Can I make these vegan-friendly?
Absolutely. Swap the honey for agave syrup or brown rice syrup and use a plant-based Greek-style yogurt alternative. The texture remains just as creamy and satisfying.
- → Why should I use full-fat Greek yogurt?
Full-fat Greek yogurt creates a richer, creamier base that freezes beautifully without becoming overly hard. The higher fat content also helps the clusters melt more pleasantly on your tongue.
- → 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 or measuring cup. For banana chips, chop coarsely with a knife to keep some chunky pieces for texture contrast.
- → Can I add fresh fruit instead of freeze-dried?
Fresh fruit contains too much water and will make your clusters icy rather than creamy. Stick to freeze-dried options for that perfect crunch without compromising texture.
- → How do I prevent clusters from sticking together?
Place parchment paper between layers when storing in your container. Also ensure clusters are completely frozen solid before transferring from the baking tray.