Strawberry Banana Yoghurt Clusters (Printable View)

Creamy Greek yogurt swirls with strawberry and honey, featuring crisp freeze-dried fruit for a refreshing frozen treat.

# Needed Ingredients:

→ 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

→ Toppings

08 - 2 tablespoons freeze-dried strawberries
09 - 2 tablespoons freeze-dried banana chips

# 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 well combined
03 - Divide the yogurt mixture equally between two separate bowls
04 - To one bowl, add strawberry-flavored yogurt and gently fold to create a marbled swirl effect without fully blending
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 yogurt mixture onto the prepared tray, spacing clusters approximately 1 inch apart. Repeat with remaining mixture
07 - Sprinkle reserved freeze-dried strawberries and banana chips on top of each cluster, pressing gently to ensure adhesion
08 - Freeze tray for at least 2 hours until clusters are firm and frozen solid
09 - Once frozen, transfer clusters to an airtight container or resealable bag with parchment paper between layers 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 Hints:

01 -
  • They take almost no effort to throw together, yet they feel like a treat you planned all week.
  • The freeze-dried fruit stays crunchy even after freezing, giving you texture in every bite.
  • You can grab one straight from the freezer and it softens just enough in a couple of minutes.
  • They're naturally portion-controlled, so you don't end up eating half a pint of ice cream without realizing it.
02 -
  • Don't overmix the strawberry swirl or you'll lose that pretty marbled effect—three or four folds is plenty.
  • Make sure your tray is level in the freezer or the clusters will freeze lopsided and tip over when you try to stack them.
  • If you skip the parchment, the yogurt will bond to the pan and you'll spend ten minutes scraping instead of snacking.
03 -
  • Freeze your tray on the flattest shelf you have so the clusters set evenly and don't slide around.
  • If your freeze-dried fruit is in big pieces, crush it gently in a zip-top bag with a rolling pin before folding it in.
  • Use a small cookie scoop instead of spoons if you want perfectly uniform clusters every time.
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