Strawberry Banana Yoghurt Clusters (Printable)

Frozen Greek yogurt clusters swirled with strawberry and studded with crunchy freeze-dried banana chips for a refreshing dessert.

# What You 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
09 - 2 tablespoons freeze-dried banana chips

# How to Make:

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 and well combined.
03 - Divide the yogurt mixture equally between two separate bowls.
04 - Add strawberry-flavored yogurt to one bowl and gently fold to create a marbled swirl effect without fully blending.
05 - Fold half of the freeze-dried strawberries and banana chips into each bowl, reserving 2 tablespoons of each fruit for topping. Stir gently to maintain fruit piece integrity.
06 - Using two spoons, drop heaped spoonfuls of strawberry-swirl yogurt mixture onto one side of prepared tray, spacing approximately 1 inch apart. Repeat with plain yogurt mixture on opposite side.
07 - Sprinkle reserved freeze-dried strawberries and banana chips on top of each cluster, pressing gently to ensure adhesion.
08 - Freeze tray for minimum 2 hours until clusters are completely firm.
09 - Once frozen solid, transfer clusters to airtight container or resealable bag with parchment paper layers between to prevent sticking. Store in freezer up to 2 weeks.
10 - Allow clusters to sit at room temperature for 2-3 minutes before serving.

# Expert Tips:

01 -
  • You can make a batch in fifteen minutes and have frozen snacks ready whenever you need something sweet without guilt.
  • The freeze-dried fruit stays crunchy even after freezing, so every bite has texture instead of turning into an ice block.
  • They taste indulgent but are just yogurt and fruit, so you can hand them to kids or eat three yourself without overthinking it.
02 -
  • Do not blend the strawberry yogurt all the way into the base or you will lose the marbled swirl that makes these look homemade and special.
  • If you use low-fat yogurt, the clusters will freeze harder and take longer to soften at room temperature, so plan an extra minute or two before serving.
03 -
  • Press the fruit pieces gently into the tops of each cluster so they do not fall off when you transfer them to a container, and the clusters look more finished.
  • Freeze the tray on the flattest shelf you can find so the clusters do not slide and merge together into awkward shapes.
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