Original web recipe; practical kitchen testing is pending. Nutrition is an ingredient-based estimate, not a laboratory measurement. Image shows a serving suggestion.
Ingredients
- 2 cups (450 g) plain nonfat skyr
- 2 tsp (14 g) honey
- 1 cup (165 g) diced mango
- 1 tbsp (7 g) unsweetened shredded coconut
Method
- Stir skyr and honey together until smooth.
- Divide between two glasses. Prepare fruit as listed and spoon it over the skyr.
- Finish with the listed spice, cocoa or nuts. Serve immediately or cover and chill for up to 24 hours.
Cook’s note: Serve immediately. Ingredient brands and portion sizes change nutrition estimates.
Allergens: Milk. Check all package labels; oats and sauces may have additional allergens.
Approximate nutrition per serving: 230 kcal · Protein 25 g · Carbohydrates 28 g · Fat 2 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.