Strawberry & Banana Yoghurt Clusters (Print Version)

Creamy frozen yoghurt clusters with strawberry swirl, honey, and crunchy freeze-dried banana pieces.

# 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

→ For Topping

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

# How To Make It:

01 - Line a baking sheet or tray with parchment paper.
02 - In a medium mixing bowl, combine the plain Greek yogurt, honey or maple syrup, vanilla extract, and salt. Stir until smooth.
03 - Divide the yogurt mixture equally between two bowls.
04 - To one bowl, add the strawberry-flavored yogurt. Gently fold to create a marbled swirl without fully blending to maintain a streaked effect.
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 keep the fruit pieces intact.
06 - Using two spoons, drop heaped spoonfuls of the strawberry-swirl yogurt mixture onto one side of the prepared tray, spacing them about 1 inch apart. Repeat with the banana chunk yogurt mixture on the other side.
07 - Sprinkle the reserved freeze-dried strawberries and banana chips on top of each cluster, pressing gently so they adhere.
08 - Freeze the tray for at least 2 hours, or until clusters are firm.
09 - Once frozen solid, transfer clusters to an airtight container or resealable bag with parchment between layers to prevent sticking. Store in the freezer for up to 2 weeks.
10 - Let clusters sit at room temperature for 2-3 minutes before enjoying.

# Expert Tips:

01 -
  • You can eat three clusters and still feel virtuous because they're basically fancy frozen yogurt.
  • No blender, no ice cream maker, just two spoons and a tray you already own.
  • The freeze-dried fruit stays crispy even when frozen, giving you texture in every bite instead of icy chunks.
  • They look impressive enough to serve at a summer barbecue but easy enough to make while half-watching a show.
02 -
  • If you skip the resting time before serving, you'll chip a tooth trying to bite through frozen yogurt—trust me, three minutes changes everything.
  • Crushing the freeze-dried fruit too finely turns it into powder that dissolves into the yogurt, so aim for pea-sized pieces that give you actual crunch.
  • Make sure your tray sits level in the freezer or the clusters will slide into each other and freeze into one giant blob.
03 -
  • Use a small cookie scoop instead of spoons for perfectly uniform clusters that freeze evenly and look bakery-perfect.
  • If your freezer runs cold, check the clusters after 90 minutes because over-freezing can make them icy instead of creamy.
  • Press the toppings gently but firmly into the yogurt before freezing so they don't fall off when you peel the clusters off the parchment.
Go Back