Strawberry & Banana Yoghurt Clusters

My daughter came home from preschool chattering about frozen yogurt bark, but I had just ten minutes before her nap and no patience for spreading mixtures evenly across pans. I grabbed two spoons, dolloped yogurt onto parchment, and tossed on freeze-dried strawberries and banana chips we had leftover from a camping trip. Those messy little mounds turned into our favorite freezer stash, and now we make them every Sunday while she stands on her stool, sprinkling fruit with serious concentration.

I started making double batches after my neighbor tasted one during a porch conversation and asked if I sold them. She has since learned to keep her freezer stocked, and we trade clusters like currency, hers with mango, mine with the strawberry-banana swirl that started it all. It is funny how something this simple becomes a little tradition between kitchens.

Ingredients

• Plain Greek yogurt: Full-fat makes these creamy and rich, but 2 percent works if that is what you have on hand.
• Strawberry-flavored yogurt: This creates the pink swirl without any food coloring, and the fruitiness comes through even when frozen.
• Honey or maple syrup: Just enough sweetness to balance the tang of Greek yogurt without making it candy.
• Vanilla extract: A small splash deepens the flavor and makes the whole thing smell like a bakery.
• Salt: A pinch sharpens the sweetness and keeps the yogurt from tasting flat.
• Freeze-dried strawberries: These stay crisp in the freezer and do not leak water like fresh berries would.
• Freeze-dried banana chips: Look for unsweetened or lightly sweetened versions so they do not overpower the yogurt.

Instructions

Prep your tray:

Line a baking sheet with parchment so the clusters peel off cleanly once frozen. Wax paper will stick, so do not use it.

Mix the base:

Whisk the plain Greek yogurt, honey, vanilla, and salt in a medium bowl until smooth and glossy. This takes about thirty seconds.

Divide and swirl:

Split the base between two bowls, then fold strawberry yogurt into one bowl with just a few strokes. You want streaks, not a uniform pink.

Fold in the fruit:

Add half the crushed strawberries and chopped banana chips to each bowl, stirring gently so the pieces stay chunky. Save a couple tablespoons of each fruit for topping.

Dollop the clusters:

Use two spoons to drop heaped mounds onto your tray, spacing them an inch apart. They do not need to be perfect, rustic looks better anyway.

Top and press:

Sprinkle reserved fruit over each cluster and press lightly with your fingertip so it sticks. This is the fun part for kids.

Freeze solid:

Slide the tray into the freezer on a flat shelf and leave it alone for at least two hours. Do not peek early or they will smudge.

Store smart:

Once hard, transfer clusters to an airtight container with parchment between layers. They keep for two weeks, though ours never last that long.

Serve with patience:

Let each cluster sit at room temperature for two or three minutes before eating. The yogurt softens just enough to release all the flavor.

Save

One evening my husband grabbed a cluster thinking it was ice cream, and his face when he realized it was yogurt made me laugh so hard I had to sit down. Now he requests them specifically, tucked between the popsicles and the ice packs, ready whenever he wants something cold and bright without the sugar crash. They have become his secret midnight snack.

Choosing Your Yogurt

Full-fat Greek yogurt gives you the creamiest, most luxurious clusters, but lower-fat versions still work if you prefer them. I tried non-fat once and the clusters turned icy and hard, more like frozen chalk than a treat. The small amount of fat makes a huge difference in texture once frozen, so do not be afraid of the extra richness.

Swapping the Fruit

Freeze-dried mango, blueberries, or raspberries work beautifully in place of strawberries, and you can swap banana chips for freeze-dried pineapple or apple. Just keep the total volume around one and a half cups so the yogurt does not get overwhelmed. I once added too much fruit and the clusters fell apart when I tried to peel them off the parchment.

Storing and Serving

These clusters stack neatly in a container with parchment between layers, and they do not stick together if you freeze them properly first. Pull out as many as you need and close the container quickly so frost does not build up. I leave one on the counter while I put the container away, and by the time I sit down it is perfect.

• Let clusters soften for two or three minutes before eating, or the texture will be hard and the flavor muted.
• If you want to get fancy, drizzle melted dark chocolate over frozen clusters and refreeze for ten minutes.
• Pack a couple in a small insulated bag with an ice pack for a lunchbox treat that stays cold until noon.

Save

These clusters have taught me that the best recipes are often the ones you stumble into, not the ones you plan. Keep a batch in your freezer and you will always have something bright and cold ready when you need it most.

Questions & Answers

→ How long do these frozen clusters stay fresh?

Store in an airtight container in the freezer for up to 2 weeks. Place parchment paper between layers to prevent sticking.

→ Can I make these vegan?

Yes, substitute honey with agave syrup or brown rice syrup. Use dairy-free coconut yogurt instead of Greek yogurt.

→ Why use full-fat Greek yogurt?

Full-fat Greek yogurt creates a creamier texture and richer flavor. The higher fat content also helps clusters freeze more evenly.

→ How do I prevent fruit from sinking?

Gently fold the fruit pieces into the yogurt rather than stirring vigorously. Press reserved toppings onto clusters before freezing to help them adhere.

→ Can I add other mix-ins?

Try adding chopped nuts, dark chocolate chips, or a pinch of cinnamon. Ensure additions are small and dry to maintain proper freezing.