Strawberry Banana Yogurt Clusters (Printer-Friendly)

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

# What You’ll Need:

→ Yogurt Base

01 - 1 cup plain Greek yogurt, full-fat
02 - 1/2 cup strawberry-flavored yogurt
03 - 1 tablespoon honey or maple syrup
04 - 1/2 teaspoon vanilla extract
05 - Small pinch salt

→ Fruit Mix-ins

06 - 3/4 cup freeze-dried strawberries, roughly crushed
07 - 3/4 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 plain Greek yogurt, honey or maple syrup, vanilla extract, and salt. Stir until smooth.
03 - Divide the yogurt mixture equally between two bowls.
04 - Add strawberry-flavored yogurt to one bowl and gently fold to create a marbled swirl without fully blending 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 fruit pieces intact.
06 - Using two spoons, drop heaped spoonfuls of strawberry-swirl yogurt mixture onto one side of the prepared tray, spacing about 1 inch apart. Repeat with the plain yogurt mixture on the other side.
07 - Sprinkle 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 -
  • No ice cream maker, no fuss—just spoon, freeze, and snack whenever the craving hits.
  • The freeze-dried fruit stays crunchy even after hours in the freezer, giving every bite texture and bright berry flavor.
  • You can prep a double batch in under twenty minutes and have a stash that actually lasts longer than store-bought popsicles.
02 -
  • Freeze-dried fruit is not the same as dried fruit—regular dried strawberries or bananas will turn chewy and icy, ruining the crunch.
  • If you skip the parchment and use a bare tray, the clusters will freeze welded to the metal and you'll lose half the batch trying to pry them off.
  • Let the clusters firm up completely before stacking them, or they'll smush together into one giant yogurt puck.
03 -
  • Use a small ice cream scoop to portion the clusters evenly—they'll freeze at the same rate and look neater on a platter.
  • If your freezer smells like last week's leftovers, wrap the tray in plastic wrap for the first hour so the clusters don't pick up odors.
  • Freeze a few clusters on wooden popsicle sticks for kids—they'll feel like they're eating ice cream bars and you'll feel like a genius.
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