Strawberry Banana Yoghurt Clusters (Printable)

Creamy frozen yogurt bites swirled with strawberry honey and studded with crunchy freeze-dried strawberries and banana chips.

# 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 It:

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.
03 - Divide the yogurt mixture equally between two bowls.
04 - To one bowl, add strawberry-flavored yogurt. Gently fold to create a marbled swirl; do not fully blend to maintain streaked effect.
05 - Into each bowl, fold in half of the freeze-dried strawberries and banana chips, reserving 2 tablespoons of each for topping. Stir gently to keep fruit pieces intact.
06 - Using two spoons, drop heaped spoonfuls of strawberry-swirl yogurt mixture onto one side of prepared tray, spacing them approximately 1 inch apart. Repeat with banana chunk 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 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 freezer for up to 2 weeks.
10 - Let clusters sit at room temperature for 2 to 3 minutes before serving.

# Expert Suggestions:

01 -
  • They taste like a grown-up version of those frozen yogurt dots from childhood, but with real fruit crunch in every bite.
  • You can prep a whole batch during a podcast episode and have grab-and-go snacks for days.
  • The freeze-dried fruit stays crisp even after freezing, giving you that satisfying texture contrast.
  • No ice cream maker, no churning, no waiting around—just freeze and forget.
02 -
  • Don't overmix the strawberry swirl or you'll lose the pretty marbled effect and end up with plain pink yogurt.
  • Freeze-dried fruit is not the same as dried fruit—regular dried strawberries will turn soggy and chewy in the freezer.
  • If you skip the salt, the clusters taste oddly one-dimensional, like something's missing even if you can't name it.
03 -
  • Use a small cookie scoop to portion the clusters evenly—it's faster than two spoons and makes them all the same size.
  • If your freeze-dried fruit is too big, pulse it a few times in a food processor instead of chopping by hand.
  • Freeze the tray on the flattest shelf you have, or your clusters will slide into weird shapes and stick together.
  • For a chocolatey finish, drizzle melted dark chocolate over the frozen clusters and pop them back in the freezer for five minutes.
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