Strawberry Banana Yoghurt Clusters

Last summer, I opened my freezer hunting for something cold and found a forgotten bag of freeze-dried strawberries shoved behind the ice packs. I tossed a handful into plain yogurt on a whim, and the crunch was so satisfying I started experimenting with banana chips too. A friend suggested I freeze spoonfuls into clusters instead of eating them straight from the bowl, and suddenly I had a snack that felt like a treat but took almost no effort. Now I keep a stash in the freezer year-round, and they vanish faster than any popsicle ever did.

I brought a container of these to a picnic once, packed in a small cooler with ice packs. By the time we spread out the blanket, they had softened just enough to eat without waiting, and everyone kept asking if I had bought them from some fancy health food store. One friend even tried to guess the recipe out loud, convinced there was cream cheese or whipped cream involved. I just smiled and said it was Greek yogurt and a few other things, and she made me text her the instructions before we even packed up to leave.

Ingredients

• Plain Greek yogurt: Full-fat makes the clusters creamier and less icy, though low-fat works if that is what you have on hand.
• Strawberry-flavored yogurt: This creates the pink swirl and adds natural sweetness, but you could use raspberry or even vanilla if strawberry is not available.
• Honey or maple syrup: Just a tablespoon balances the tanginess of Greek yogurt without making the clusters too sweet.
• Vanilla extract: A small splash deepens the flavor and makes the yogurt taste more intentional, not just plain.
• Salt: A pinch sharpens the sweetness and keeps everything from tasting flat.
• Freeze-dried strawberries: These stay crisp and bright red in the freezer, unlike fresh berries that turn hard and lose flavor.
• Freeze-dried banana chips: Coarsely chopped pieces add crunch and a concentrated banana flavor that fresh slices cannot match.

Instructions

Prep Your Tray:

Line a baking sheet or tray with parchment paper so the clusters peel off easily once frozen. If you skip this step, you will be chipping yogurt off the pan with a spatula.

Mix the Base:

In a medium bowl, stir together the plain Greek yogurt, honey, vanilla, and salt until smooth. The mixture should look thick and creamy, not runny.

Divide and Swirl:

Split the yogurt base between two bowls. Fold the strawberry yogurt into one bowl with a few gentle strokes, leaving streaks of pink and white instead of blending it completely.

Fold in the Fruit:

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

Spoon onto Tray:

Use two spoons to drop heaped scoops of each yogurt mixture onto the parchment, spacing them about an inch apart. They will not spread much, so shape them however you like.

Top and Press:

Sprinkle the reserved fruit on top of each cluster and press lightly with your fingertips so the pieces stick. This makes them look prettier and adds extra crunch.

Freeze Solid:

Slide the tray into the freezer on a flat shelf and leave it for at least two hours. They need to be completely firm before you can move them.

Store for Later:

Once frozen, transfer the clusters to an airtight container or resealable bag, layering parchment between them if they are stacked. They keep for up to two weeks.

Serve with a Pause:

Let the clusters sit at room temperature for two or three minutes before eating. This softens them just enough to bite without feeling like you are gnawing on a frozen brick.

Save

One afternoon, my neighbor knocked on the door and asked if I had anything cold for her toddler, who was melting down in the heat. I handed her two clusters from the freezer, and the kid sat on the porch steps quietly crunching through both of them while his mom and I finally finished a conversation. She texted me that night asking how to make them, and now she keeps a batch in her freezer at all times. It is funny how a simple snack can turn into a small favor that people remember.

Choosing Your Yogurt

Full-fat Greek yogurt gives you the creamiest texture and the richest flavor, but if you only have low-fat or non-fat on hand, the clusters will still work. They will just freeze a bit harder and need an extra minute to soften before you eat them. I have also tried this with coconut yogurt when a friend needed a dairy-free version, and it worked beautifully as long as I added a little extra honey to balance the tang. The key is to use a thick yogurt, not the runny kind, or your clusters will spread too much on the tray and freeze into flat puddles instead of scoopable mounds.

Swapping the Fruit

Freeze-dried fruit is the secret here because it stays crunchy and does not release water when it thaws. I have tried using fresh strawberries and banana slices before, and they turned into icy, flavorless chunks that made the clusters watery when they melted. If you cannot find freeze-dried strawberries, blueberries or raspberries work just as well, and mango pieces add a tropical twist. You can even toss in a handful of granola or crushed nuts for extra texture, though I usually skip that because I like the pure fruit crunch. Just make sure whatever you add is dry, or the yogurt will get soggy and lose its magic.

Serving and Storing

These clusters are best eaten within two weeks, though I have never had a batch last that long. If you stack them in a container, slide a piece of parchment between each layer so they do not freeze together into one giant yogurt brick. I learned that the hard way after I had to chisel them apart with a butter knife one morning. When you are ready to eat one, let it sit on the counter for a couple minutes so it softens just enough to bite without cracking a tooth.

• If you want to make them fancier, drizzle melted dark chocolate over the top after they freeze and pop them back in the freezer for five minutes to set.
• For a warm spice twist, stir a pinch of cinnamon or cardamom into the yogurt base before folding in the fruit.
• To make these vegan, swap the Greek yogurt for a thick coconut or almond milk yogurt and use maple syrup instead of honey.

Save

Now, whenever I need something cold and a little bit sweet, I reach for one of these instead of digging through the pantry for cookies. They feel like a small victory every time, proof that you do not need a complicated recipe to make something worth keeping around.

Recipe FAQs

→ How long do these frozen clusters last?

Store in an airtight container with parchment between layers for up to 2 weeks. Keep frozen until ready to serve.

→ Can I make these vegan?

Yes, swap Greek yogurt for coconut yogurt and replace honey with agave syrup or brown rice syrup. Ensure banana chips are certified vegan.

→ Why use full-fat Greek yogurt?

Full-fat Greek yogurt yields a creamier texture and richer flavor. Lower-fat versions may become icy rather than smooth when frozen.

→ Can I use fresh fruit instead?

Fresh fruit contains water that will create ice crystals. Freeze-dried fruit provides concentrated flavor and maintains crunch without affecting texture.

→ How do I prevent clusters from sticking together?

Space clusters 1 inch apart on the tray during freezing. Once solid, store with parchment paper between layers in your container.

→ Can I add mix-ins like chocolate or nuts?

Absolutely. Fold in chopped dark chocolate, toasted nuts, or granola before freezing. Drizzle melted chocolate after freezing for an elegant finish.