Skyr Dessert
The nuts and seeds in the skyr dessert are rich in healthy fats that are good for the heart and blood vessels. In addition, they, like the quark alternative, provide valuable protein, which serves as a building block for the body.
Ingredients · Servings 4
- 20 g coconut chips
- 30 g Hazelnut kernels
- 30 g pumpkin seeds
- 30 g sunflower seeds
- 30 g Peanut kernels
- 20 g flaked almonds
- 1 vanilla bean
- 500 g Skyr (soy-based)
- 2 tsp liquid honey
- 1 pinch cardamom powder
- 100 ml plant-based cream substitute (for whipping)
Method · 20 min
- Spread coconut chips, hazelnuts, pumpkin and sunflower seeds, peanuts and almonds on a baking sheet lined with baking paper and roast in a preheated oven at 160 °C (fan 140 °C; gas mark 1–2) for about 10 minutes until golden brown.
- Halve the vanilla bean lengthwise and scrape out the seeds with a knife. Stir the skyr with the honey, vanilla, and cardamom until smooth. Whip the cream until it forms soft peaks and fold it into the skyr mixture.
- Remove the nuts and seeds from the oven and let them cool for 5 minutes; then roughly chop them. Divide the vanilla cream among small bowls and enjoy the skyr dessert sprinkled with the nut mixture.
Plant-based skyr made from soy is available in well-stocked supermarkets and organic shops. If you can't find it, you can substitute the dairy version. To make the skyr dessert vegan, replace the honey with maple syrup.
- 500 g Soy-based Skyr
- 100 ml plant-based whipping cream substitute
