Skyr yogurt: The next Greek yogurt

The reigning dairy favourite has met its match in a high-protein, lactose-free and low-sugar yogurt from Iceland.

Photo, Eising Studio/Stockfood.

Photo, Eising Studio/Stockfood.

The latest dairy food fad hails all the way from Iceland.

Skyr (pronounced “skeer”), a staple of the Nordic diet for more than 1,000 years, is a thick, rich yogurt that’s both fat and lactose-free, and has more protein and less sugar than Greek yogurt. Until now the creamy treat has mainly been available in small independent grocers, however global consumption has outpaced production (it takes four cups of milk to produce a single cup of Skyr, and Icelandic cattle are rare), leading North American companies to develop their own to meet demand. President’s Choice rolled out their own version recently, which is a pretty clear sign that skyr has hit the mainstream.

What makes Skyr different?
One 3/4 cup serving of PC Plain Skyr Icelandic Style Yogurt clocks in at 110 calories but has a whopping 21 grams of protein and 0 grams of fat. Registered dietician and certified diabetes educator April Saunders says skyr is ideal for people wanting to “feel fuller longer, control cravings, smooth blood sugar swings and meet their protein needs.”

It comes in all the usual flavours: plain, vanilla, and various fruit blends. Technically a soft cheese, skyr can also be used to add richness and protein in cooking; try it as a base for dips, to thicken sauces, or in a protein shake.

Saunders’ favourite way to eat skyr is in oatmeal:

Cocoa overnight oats

1/2 cup oats
1/2 cup almond milk
1/2 cup skyr
1 tsp cocoa powder
2 tsp maple syrup
1/2 cup sliced strawberries.

Let sit in fridge overnight and enjoy cold or warmed in the microwave.

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