Save to Pinterest I opened my freezer one August afternoon searching for something cold and found a half-empty bag of freeze-dried strawberries I'd bought on a whim. My daughter had left a tub of Greek yogurt on the counter, and the banana chips sat lonely in the pantry. I scooped, swirled, and dotted spoonfuls onto parchment, not expecting much. Two hours later, we had a new favorite snack that disappeared faster than any ice cream ever did.
The first time I served these at a backyard gathering, a neighbor asked if I'd ordered them from some fancy health-food catalog. I laughed and told her they were yogurt, honey, and dried fruit frozen on a sheet pan. She made them the next day and texted me a photo of her kids fighting over the last cluster.
Ingredients
- Plain Greek yogurt: Full-fat makes these clusters creamy and rich, but 2% works if that's what you have on hand.
- Strawberry-flavored yogurt: This adds a fruity swirl and a hint of pink without any extra prep.
- Honey or maple syrup: Just a tablespoon balances the tang of Greek yogurt and ties the flavors together.
- Vanilla extract: A small splash deepens the sweetness and rounds out the fruit notes.
- Salt: A pinch sharpens all the other flavors and keeps the clusters from tasting flat.
- Freeze-dried strawberries: These stay crisp in the freezer and deliver bright berry flavor in every bite.
- Freeze-dried banana chips: Choose unsweetened chips for the best texture and a natural banana taste.
Instructions
- Prep your tray:
- Line a baking sheet with parchment paper so the clusters peel off easily once frozen. Make sure the tray sits flat in your freezer before you start scooping.
- Mix the base:
- Stir together the plain Greek yogurt, honey, vanilla, and salt until smooth and glossy. This takes about thirty seconds with a sturdy spoon.
- Divide and swirl:
- Split the yogurt mixture between two bowls. Fold the strawberry yogurt into one bowl just until streaky, leaving visible ribbons of pink.
- Add the fruit:
- Fold half the freeze-dried strawberries and banana chips into each bowl, keeping some whole pieces for crunch. Reserve a few tablespoons of each fruit for topping.
- Scoop onto the tray:
- Use two spoons to drop heaping mounds onto the parchment, spacing them about an inch apart. Aim for rustic shapes, not perfect rounds.
- Top and press:
- Sprinkle the reserved fruit over each cluster and press gently so it sticks. This keeps the toppings from falling off when you grab a cluster later.
- Freeze until firm:
- Slide the tray into the freezer for at least two hours. They should feel solid when you tap them with a finger.
- Store for later:
- Transfer frozen clusters to an airtight container or bag with parchment between layers. They keep for up to two weeks if you can resist eating them all.
- Serve with a pause:
- Let clusters sit at room temperature for two to three minutes before biting in. This softens the yogurt just enough to bring out all the flavor.
Save to Pinterest One evening my son wandered into the kitchen after soccer practice, sweaty and cranky. He grabbed three clusters from the freezer, sat on the counter, and ate them in silence. When he hopped down, he said they were better than popsicles. That was the moment I knew these clusters had earned a permanent spot in our rotation.
Choosing Your Yogurt
Full-fat Greek yogurt makes the creamiest clusters, but I have used 2% and even nonfat when that was all I had. The texture changes slightly, leaning more icy than creamy, but the flavor stays bright. If you want a vegan version, swap in coconut or almond yogurt and replace the honey with agave or maple syrup.
Working with Freeze-Dried Fruit
Freeze-dried fruit is different from dried fruit because it stays crunchy even when frozen. I buy mine in bulk online or grab single bags from the grocery store near the dried fruit aisle. If you can only find whole strawberries or big banana slices, crush them gently in a bowl before mixing them in so every cluster gets even distribution.
Make-Ahead and Storage Tips
I usually make a double batch on Sunday and keep them in a gallon freezer bag with squares of parchment between layers. They stack neatly and do not stick together if you freeze them fully before packing. Pull out a few clusters in the morning and toss them in a lunchbox with an ice pack, and they will be perfectly softened by midday.
- Press the fruit toppings gently so they do not fall off when you grab a cluster.
- Use a level freezer shelf so your clusters freeze flat and uniform.
- Let them sit out for a couple of minutes before eating to bring out the creamy texture.
Save to Pinterest These clusters have become my answer to late-night sweet cravings and after-school hunger in equal measure. Make a batch, keep them frozen, and watch them disappear faster than you ever thought yogurt could.
Recipe Questions & Answers
- → Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt provides a thicker, creamier texture that holds up better when frozen. Regular yogurt may result in icier clusters.
- → How do I prevent the clusters from sticking together?
Place parchment paper between layers when storing in an airtight container. This prevents clusters from freezing together.
- → Can I make these vegan?
Substitute Greek yogurt with coconut or almond-based yogurt alternatives, and use maple syrup or agave instead of honey.
- → How long do these clusters keep in the freezer?
Store in an airtight container for up to 2 weeks. The texture is best within the first week.
- → What other fruits can I add?
Try freeze-dried blueberries, mango, or raspberries. Fresh fruit contains too much moisture and will create ice crystals.
- → Why do I need to let them sit before eating?
Allowing 2-3 minutes at room temperature softens the yogurt slightly, making the clusters creamier and easier to bite into.