Skyr Bowl with Lingonberries and Pumpkin Seeds
A 24 g protein evening bowl of skyr, sharp lingonberries and toasted pumpkin seeds.
8 min
1 serving
Difficulty 1/5
Supper · Dessert
Prep 5 min · Cook 3 min
Skyr is almost all casein, which digests slowly, so this sits well as the last thing eaten in the day. The lingonberries cut the thickness of it.
Per serving
224
kcal / serving
Ingredients
Written for 1 serving. Change the servings to rescale every amount.
Skyr
200 grams
Lingonberry
40 grams
Pumpkin Seeds
1 tablespoon (10 grams)
Honey
1 teaspoon (7 grams)
Cinnamon, ground
1 pinch
Steps
Toast the pumpkin seeds in a dry pan over medium heat until they start to pop. Tip them straight out of the pan — they keep browning in it.
3 min
Stir the honey and the cinnamon through the skyr until no streaks are left.
2 min
Scatter the lingonberries and the warm seeds over the top.
1 min
Serving suggestion
Eat it cold with the seeds still warm — the contrast is the point.
Storage
Mix the skyr ahead and keep it a day in the fridge, but add the seeds only when serving or they go soft.
Notes
Frozen lingonberries work straight from the bag; they thaw in the skyr in a couple of minutes.
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