Strawberry & Banana Yoghurt Clusters (Printable)

Creamy frozen yogurt bites with strawberry swirl and crunchy banana chips

# 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

# How To Make It:

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 preserve fruit piece integrity.
06 - Using two spoons, drop heaped spoonfuls of strawberry-swirl yogurt mixture onto one side of prepared tray, spacing 1 inch apart. Repeat with banana mixture on the other side.
07 - Sprinkle reserved freeze-dried strawberries and banana chips on top of each cluster, pressing gently to ensure adherence.
08 - Freeze tray for at least 2 hours until clusters are firm.
09 - Once frozen solid, 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 - Let clusters sit at room temperature for 2 to 3 minutes before serving.

# Expert Suggestions:

01 -
  • No churning, no ice cream maker, just spoon and freeze for a treat that feels way fancier than the effort required.
  • The freeze-dried fruit stays shatteringly crisp even when frozen, giving every bite a satisfying crunch that regular fruit never could.
  • You can pull one cluster out at 9 p.m. when you need something sweet without demolishing an entire pint of anything.
02 -
  • Do not skip the parchment paper or you will spend twenty minutes chiseling frozen yogurt off the pan and questioning your life choices.
  • If you blend the strawberry yogurt in completely instead of leaving swirls, the clusters turn uniformly pink and lose that pretty marbled effect that makes them special.
  • Freeze-dried fruit is not the same as dried fruit, regular dried strawberries or banana will turn chewy and weird in the freezer instead of staying crisp.
03 -
  • Taste the yogurt base before you add the fruit so you can adjust the sweetness, it is much easier to stir in more honey now than to fix it later.
  • Press the topping fruit gently but firmly so it sticks, otherwise half of it will fall off when you peel the clusters off the parchment.
  • Freeze the tray on a level shelf, not tilted against a bag of peas, or your clusters will slide into weird shapes and freeze lopsided.
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