Prep your berries: Rinse well and pat dry. If using strawberries, hull and chop into small pieces. Keep pieces bite-size so they freeze evenly and aren’t too icy.

Mix the yogurt base: In a bowl, stir together Greek yogurt, honey or maple syrup, vanilla extract, lemon zest, and a tiny pinch of salt. Taste and adjust sweetness. The mixture should be slightly sweeter than you think—freezing mutes sweetness.

Line your tin or tray: Place mini liners in a mini muffin pan, or line a small sheet pan with parchment for clusters or squares.

Add a crunchy base (optional): Sprinkle a little granola into the bottom of each liner, or scatter evenly across the parchment-lined tray.

Layer it up: Spoon a dollop of the yogurt mixture over the granola. Top with a few berries and a few chocolate chips if using. Add another small spoon of yogurt to “hug” the berries in place.

Finish with more toppings: Add a final sprinkle of berries and a pinch of granola on top for texture. Press gently so everything sticks together once frozen.

Freeze: Place the tray in the freezer for 2–3 hours, or until fully set and firm. For larger sheet-pan clusters, plan on closer to 3–4 hours.

Unmold and store: Pop the bites out of the tin. If you used a sheet pan, break into clusters or cut into squares with a sharp knife.

Serve: Let them rest at room temperature for 2–3 minutes before eating for the best creamy texture.