Save to Pinterest One summer afternoon, I opened the freezer looking for something cold and found a forgotten tub of Greek yogurt I'd meant to use for smoothies. The banana chips on the counter were going soft, and a bag of freeze-dried strawberries sat half-open in the pantry. I spooned yogurt onto a tray, tossed in the fruit, and shoved it into the freezer without much hope. Two hours later, I had accidentally invented my favorite warm-weather snack.
I made a double batch the week my sister visited with her toddler. He kept asking for ice cream, and I kept handing him these clusters instead. By day three, he was opening the freezer himself, standing on a stool, calling them his strawberry clouds. My sister left with the recipe on her phone and a container in her cooler bag.
Ingredients
- Plain Greek yogurt: Full-fat makes the clusters creamy and slow to melt, but low-fat works if thats what you have on hand.
- Strawberry-flavored yogurt: This creates the pink swirl without any food coloring, and it adds a gentle sweetness that balances the tang.
- Honey or maple syrup: Just a tablespoon brings out the fruit flavor without making the clusters taste like candy.
- Vanilla extract: A small splash rounds out the sweetness and makes the whole batch smell like a bakery.
- Salt: A pinch wakes up all the other flavors and keeps the yogurt from tasting flat.
- Freeze-dried strawberries: They stay crisp in the freezer and rehydrate slightly on your tongue, releasing bright berry flavor.
- Freeze-dried banana chips: Chopped coarsely, they add a tropical crunch that pairs perfectly with strawberry.
Instructions
- Prep Your Tray:
- Line a baking sheet with parchment so the clusters lift off cleanly once frozen. Skipping this step means youll be chipping yogurt off the pan with a spatula.
- Mix the Base:
- Stir the plain Greek yogurt with honey, vanilla, and salt until its smooth and glossy. This is your blank canvas.
- Create the Swirl:
- Divide the yogurt between two bowls, then fold strawberry yogurt into one bowl just a few times. You want streaks, not a uniform pink.
- Fold in the Fruit:
- Gently stir half the crushed strawberries and chopped banana chips into each bowl, keeping some whole pieces visible. Overmixing turns them to mush.
- Spoon onto Tray:
- Drop heaping spoonfuls onto the parchment, leaving an inch between each cluster so they dont freeze together. Use two spoons to shape them roughly into mounds.
- Top with Crunch:
- Sprinkle reserved fruit bits on top and press lightly so they stick. This makes every cluster look as good as it tastes.
- Freeze Until Solid:
- Slide the tray into the freezer and leave it alone for at least two hours. Checking early just slows the process.
- Store Properly:
- Once rock-hard, transfer clusters to an airtight container with parchment between layers. They keep for two weeks, though mine never last that long.
- Serve with Patience:
- Let them sit at room temperature for two or three minutes before biting in. Straight from the freezer, theyre too hard to enjoy.
Save to Pinterest The first time I brought these to a picnic, a friend asked if I ordered them from some boutique frozen yogurt shop. When I told her I made them in fifteen minutes with pantry scraps, she made me text her the recipe before we even finished eating. Now she keeps a batch in her freezer year-round and swears theyre better than any popsicle.
Storing and Serving
Keep clusters in a sealed container with parchment paper between layers so they dont freeze into one giant yogurt brick. If you stack them without separating, youll need a butter knife to pry them apart. Let them sit out for a couple minutes before serving, especially if youre handing them to kids, or theyll complain theyre too hard to bite.
Swaps and Variations
Swap honey for maple syrup or agave if youre avoiding animal products, and use coconut yogurt instead of Greek. Add a pinch of cinnamon or cardamom to the yogurt base for a warm spice note that works beautifully in fall. Drizzle melted dark chocolate over frozen clusters for a dessert that feels fancy enough for company.
Things to Keep in Mind
Check your banana chip and freeze-dried fruit labels if youre serving anyone with nut or gluten allergies, because some brands process them in shared facilities. Honey isnt safe for babies under one year, so use maple syrup if youre sharing with very young children. If your freezer runs cold, clusters may get rock-hard, so let them thaw an extra minute or two before serving.
- Use a level freezer shelf or your clusters will slide and freeze lopsided.
- Press the fruit topping gently so it sticks but doesnt sink into the yogurt.
- Label your container with the date so you remember when you made them, though they rarely last two weeks.
Save to Pinterest These clusters taught me that the best recipes often come from using what you already have instead of running to the store. Keep a bag in your freezer, and youll always have something cool, creamy, and satisfying waiting for you.
Frequently Asked Questions
- → Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is recommended for its thick, creamy texture that holds together well when frozen. Regular yogurt has higher water content and may result in icier clusters with less structural integrity.
- → How do I prevent the clusters from becoming too icy?
Use full-fat Greek yogurt for the creamiest texture. The higher fat content helps prevent ice crystals from forming and creates a smoother, more indulgent frozen treat.
- → Can I make these clusters dairy-free?
Yes, substitute Greek yogurt with coconut yogurt or almond yogurt, and use maple syrup or agave instead of honey. Choose dairy-free strawberry yogurt or add pureed strawberries to maintain the fruity swirl.
- → How long do the clusters last in the freezer?
Store clusters in an airtight container with parchment paper between layers for up to 2 weeks. They maintain best texture and flavor within the first week of freezing.
- → What other fruits can I add to these clusters?
Freeze-dried raspberries, blueberries, mango, or pineapple work beautifully. You can also add fresh berries, though they may create more ice crystals. Dried fruits like cranberries or chopped dates add chewy texture.
- → Why should I let clusters sit before eating?
Allowing clusters to rest at room temperature for 2–3 minutes softens them slightly, making them easier to bite and enhancing the creamy yogurt flavor while maintaining the satisfying frozen texture.