Strawberry & Banana Yoghurt Clusters

My freezer used to be a graveyard of forgotten ice cream cartons until I started making these little clusters on Sunday nights. They started as an experiment when I had leftover Greek yogurt and a bag of freeze-dried strawberries I impulse-bought at the health food store. Now my kids rifle through the freezer looking for them before dinner, and I pretend not to notice. The crunch of the fruit against the creamy frozen yogurt is oddly satisfying, like biting into a cloud that fights back just a little.

I brought a container to a potluck once, thinking theyd melt before anyone tried them. Instead, people kept opening the cooler to sneak another cluster, and someone asked if I was selling them. I wasnt, but I did start keeping a double batch in the freezer after that. Theres something about handing someone a frozen treat that feels generous in a way that cookies never quite manage.

Ingredients

• Plain Greek yogurt: Full-fat makes these taste like a decadent frozen mousse, but low-fat works if you prefer a lighter tang.
• Strawberry-flavored yogurt: This creates the marbled swirl without any extra work; just fold it in lazily and let the streaks do the talking.
• Honey or maple syrup: A tablespoon is enough to round out the tartness without making them candy-sweet.
• Vanilla extract: Half a teaspoon deepens the flavor and makes the whole thing smell like a fancy dessert shop.
• Salt: A tiny pinch wakes up the fruit flavors and keeps the yogurt from tasting flat.
• Freeze-dried strawberries: These stay crisp in the freezer and deliver concentrated berry flavor in every bite.
• Freeze-dried banana chips: Chopped coarsely, they add a tropical crunch that pairs unexpectedly well with strawberry.

Instructions

Prep your tray:

Line a baking sheet with parchment paper so the clusters peel off cleanly later. Skipping this step means youll be chiseling frozen yogurt off metal, and nobody wants that.

Mix the base:

In a medium bowl, stir together the plain Greek yogurt, honey, vanilla, and salt until smooth and glossy. It should look like something youd want to eat with a spoon right now.

Divide and swirl:

Split the yogurt mixture between two bowls. To one, fold in the strawberry yogurt with a few slow strokes, leaving visible pink streaks.

Fold in the fruit:

Add half the freeze-dried strawberries and banana chips to each bowl, stirring gently so the pieces stay whole and crunchy. Reserve a couple tablespoons of each fruit for topping.

Drop the clusters:

Using two spoons, scoop heaping spoonfuls onto the parchment, spacing them about an inch apart. They dont need to be perfect; rustic looks homemade in a good way.

Top and press:

Sprinkle the reserved fruit over each mound and press lightly so it sticks. This makes them look bakery-pretty and ensures every bite has crunch.

Freeze until solid:

Slide the tray into the freezer for at least 2 hours. If your freezer isnt level, prop the tray so the clusters dont slide into each other.

Store properly:

Once frozen hard, transfer clusters to an airtight container with parchment between layers. Theyll keep for up to 2 weeks, though mine never last that long.

Serve with patience:

Let them sit at room temperature for 2 to 3 minutes before eating. This softens the yogurt just enough to release its creamy flavor without turning mushy.

Save

One evening my neighbor stopped by and caught me eating three clusters in a row over the sink. She didnt judge, just asked for the recipe. Now we text each other photos of our latest batch variations, competing over who can come up with the weirdest freeze-dried fruit combo. Its become this silly little tradition that makes me smile every time I open the freezer.

Choosing Your Yogurt

Full-fat Greek yogurt gives you that luxurious, ice-cream-adjacent texture that makes these feel indulgent. If youre using nonfat or low-fat, theyll still work but will taste tangier and freeze a bit harder. Ive tried both, and while the lower-fat version is refreshing, the full-fat clusters melt on your tongue in a way that feels like a treat rather than a healthy snack. For a dairy-free version, coconut yogurt works surprisingly well, though it adds a subtle tropical note that changes the flavor profile entirely.

Fruit Variations Worth Trying

Once you nail the base recipe, the freeze-dried fruit aisle becomes your playground. Ive swapped in mango and pineapple for a tropical vibe, blueberries and lemon zest for something tart, and even raspberries with dark chocolate chips for a Valentine-ish version. The key is to keep the fruit freeze-dried so it stays crunchy; fresh fruit turns into ice chunks that crack your teeth. If youre feeling fancy, a drizzle of melted dark chocolate over the frozen clusters adds a candy-shell snap that makes them feel bakery-special.

Storage and Make-Ahead Tips

These clusters are perfect for meal prep because they freeze beautifully and grab easily. I make a double batch every couple weeks and store them in a gallon freezer bag with parchment between layers so they dont fuse into one giant yogurt brick. If youre bringing them somewhere, pack them in a cooler with ice packs and keep the lid closed until the last possible minute. They soften fast in warm weather, so timing matters.

• Label your container with the date so you remember how long theyve been in there, though honestly mine never last two weeks.
• If clusters get freezer burn, let them thaw slightly and remix with a bit of fresh yogurt to revive the texture.
• Keep a few clusters in a small container at the front of the freezer for easy after-dinner grabs without digging through everything.

Save

These clusters have become my answer to late-night sweet cravings and mid-afternoon slumps. Theyre proof that a little effort on a Sunday can pay dividends all week long, one crunchy, creamy bite at a time.

Recipe Help & Answers

→ How long do these clusters keep in the freezer?

These frozen treats stay fresh for up to two weeks when stored in an airtight container or resealable bag with parchment paper between layers to prevent sticking.

→ Can I make these clusters vegan?

Yes, simply swap the honey for agave nectar or brown rice syrup and use a plant-based Greek-style yogurt alternative instead of dairy yogurt.

→ Why use full-fat Greek yogurt?

Full-fat Greek yogurt creates a creamier texture that freezes beautifully. The higher fat content prevents ice crystals from forming, giving you smooth, melt-in-your-mouth clusters.

→ Do I need special equipment to make these?

No special equipment required—just mixing bowls, spoons, a baking sheet, and parchment paper. A standard freezer does all the work.

→ Can I add other mix-ins?

Absolutely! Try adding a pinch of cinnamon or cardamom for warmth, or drizzle with melted dark chocolate after freezing for extra indulgence.