Strawberry & Banana Yoghurt Clusters (Printable)

Creamy frozen yoghurt clusters with strawberry swirl, honey, and crisp banana chips for a refreshing crunch.

# What Goes In:

→ 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, reserved
09 - 2 tablespoons freeze-dried banana chips, reserved

# 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; do not fully blend for 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 to 3 minutes before serving.

# Expert Tips:

01 -
  • You get the creamy satisfaction of frozen yogurt without the machine or the wait.
  • Each cluster tastes like strawberry-banana nostalgia with a crispy, melt-in-your-mouth finish.
  • The swirled yogurt looks fancy, but you only need two spoons and a tray.
  • They store beautifully in the freezer, ready whenever a sweet craving strikes.
02 -
  • If you skip the pinch of salt, the clusters taste flat and one-dimensional, trust me on this.
  • Freezing on a level shelf keeps your clusters from sliding into wonky shapes.
  • Crushing the freeze-dried fruit instead of leaving it whole prevents sharp edges that can poke your mouth.
  • Full-fat yogurt is worth the extra calories because low-fat versions freeze into icy bricks.
03 -
  • Crush your freeze-dried fruit in a sealed bag with a rolling pin to control the size and avoid a mess.
  • Use a small cookie scoop instead of spoons for perfectly uniform clusters every time.
  • Add a pinch of cardamom or cinnamon to the yogurt base for a warm, unexpected twist.
  • Double the batch and freeze half for next week, they taste just as good after two weeks.
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