Strawberry & Banana Yoghurt Clusters

Last summer, my freezer broke down in the middle of a heat wave, and I had to clear out everything perishable. I ended up with two tubs of yogurt, a jar of honey, and a bag of freeze-dried fruit my sister left behind after a camping trip. Instead of tossing it all, I spooned the yogurt onto a tray, scattered the fruit on top, and shoved it into my neighbor's freezer. Two hours later, I had accidentally invented my favorite warm-weather snack.

I brought a batch to a potluck once, stacked in a cooler with ice packs, and watched people peel back the parchment like they were unwrapping tiny gifts. One friend asked if I had bought them from a fancy health-food store. I just smiled and said I made them in my pajamas while listening to a podcast. She asked for the recipe before she even finished her second cluster.

Ingredients

• Plain Greek yogurt: Full-fat makes these clusters feel like soft-serve ice cream, but low-fat works if you prefer a tangier bite.
• Strawberry-flavored yogurt: This creates the pretty pink swirl and adds natural sweetness without extra sugar.
• Honey or maple syrup: Just a tablespoon balances the tang, and maple syrup keeps things vegan if you swap the yogurt for a plant-based option.
• Vanilla extract: Half a teaspoon deepens the flavor in a way that feels subtle but essential.
• Salt: A tiny pinch wakes up the fruit and stops the sweetness from feeling flat.
• Freeze-dried strawberries: They stay crisp in the freezer and burst with concentrated berry flavor when you bite down.
• Freeze-dried banana chips: Look for unsweetened ones if you can, they add crunch and a mellow tropical note.

Instructions

Prep your tray:

Line a baking sheet with parchment paper so the clusters pop off cleanly once frozen. If your freezer shelf is not level, tuck a folded towel under one edge of the tray.

Mix the base:

Whisk together the plain Greek yogurt, honey, vanilla, and salt until smooth and glossy. This is your blank canvas.

Divide and swirl:

Split the mixture into two bowls. Fold strawberry yogurt into one bowl just until you see ribbons of pink, not a uniform color.

Fold in the fruit:

Gently stir half the freeze-dried strawberries and banana chips into each bowl, keeping some whole pieces visible. Reserve a few tablespoons of fruit for topping.

Drop the clusters:

Use two spoons to scoop heaping mounds onto the parchment, spacing them about an inch apart. They will not spread, so shape them however you like.

Top and press:

Sprinkle the reserved fruit over each cluster and press lightly so it sticks. This makes them look bakery-pretty.

Freeze solid:

Slide the tray into the freezer for at least two hours. Do not peek too early or they will still be soft in the center.

Store smartly:

Once firm, stack them in an airtight container with parchment between layers. They keep for up to two weeks, though mine never last that long.

Serve with patience:

Let them sit at room temperature for two to three minutes before eating. This softens the yogurt just enough to feel creamy instead of icy.

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My nephew calls these frozen surprise bites because he never knows which flavor he will taste first. He lines them up on the counter and waits exactly three minutes with a timer, then races to finish before they melt. Watching him savor each one reminds me that the best recipes do not need to be complicated, they just need to make someone smile.

Choosing Your Yogurt

I have tried this with every type of yogurt in my fridge, from Icelandic skyr to coconut yogurt. Full-fat Greek yogurt gives you the richest, creamiest clusters, but if you prefer something lighter, two-percent works beautifully. Plant-based yogurt can be tricky because some brands freeze grainy, so look for ones labeled creamy or European-style. The strawberry yogurt can be any brand you like, just check that it is not overly sweetened or you might want to skip the honey altogether.

Working with Freeze-Dried Fruit

Freeze-dried fruit is my secret weapon for texture. It does not get soggy in the yogurt, and it stays crunchy even after days in the freezer. I buy mine in bulk online or grab bags from the camping aisle at the grocery store. You can crush it with your hands or chop it with a knife, but I like leaving some bigger pieces so every bite feels a little different. If you cannot find banana chips, freeze-dried mango or blueberries work just as well.

Storing and Serving Tips

These clusters stack beautifully in a container, but you must use parchment between layers or they will freeze together into one giant yogurt brick. I learned that the hard way. If you want to make them ahead for a party, freeze them on the tray, then transfer to a bag and pull out as many as you need. They thaw quickly, so do not leave them on the counter for more than five minutes unless you want a puddle.

• Press a few mini chocolate chips into the tops before freezing for a surprise hit of sweetness.
• Drizzle melted dark chocolate over frozen clusters and refreeze for a fancier finish.
• Swap vanilla extract for almond or coconut extract to shift the flavor profile completely.

Save

These clusters have become my go-to when I want something cold and sweet without turning on the oven. I hope they find a spot in your freezer, too.

Questions & Answers

→ Can I make these clusters vegan?

Absolutely! Simply swap the honey for agave syrup, brown rice syrup, or maple syrup. Use plant-based yogurt alternatives instead of Greek yogurt to create a completely vegan version while maintaining the creamy texture.

→ How long do these frozen clusters last?

Store your clusters in an airtight container or resealable bag with parchment paper between layers to prevent sticking. They'll stay fresh in the freezer for up to 2 weeks, making them perfect for batch preparation.

→ 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 the bottom of a heavy glass. For banana chips, chop them coarsely with a knife—some larger chunks add wonderful texture variation.

→ Why do I need to let them sit before serving?

Letting clusters rest at room temperature for 2-3 minutes softens them slightly, making the texture more pleasant and the flavors more pronounced. Straight from the freezer, they're quite hard, but that brief wait makes them perfectly creamy-biteable.

→ Can I add other mix-ins or toppings?

Certainly! Try adding chopped nuts, shredded coconut, or dark chocolate chips. After freezing, drizzle with melted dark chocolate for extra indulgence. A pinch of cinnamon or cardamom in the yogurt base adds lovely warmth too.

→ Do I need special equipment to make these?

No! Basic kitchen tools work perfectly: mixing bowls, spoons, a baking sheet or tray, and parchment paper. An airtight container helps with storage, but any freezer-safe container with parchment between layers will do.