High-protein raspberry skyr with chia seeds

High-protein raspberry skyr with chia seeds: a creamy breakfast of skyr, raspberries, chia seeds and maple syrup – with plenty of protein, fruity and quick to make.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 290 kcal per serving
• Protein: 30 g
• Fat: 5 g
• Carbs: 40 g

Ingredients

• 250 g skyr
• 100 g raspberries
• 1 tbsp chia seeds
• 1 tbsp maple syrup

Method

You’ll need: mixing bowl

1. Stir the skyr in a bowl until smooth and creamy.
2. Roughly mash the raspberries with a fork so some texture remains.
3. Loosely fold the raspberries into the skyr, or just swirl them in lightly if you'd like a marbled look.
4. Scatter the chia seeds over the top and drizzle the maple syrup evenly over it.
5. Leave the mixture to stand briefly so the chia seeds can swell a little.
6. Serve the raspberry skyr straight away, well chilled.

Good to know

When mornings need to be quick, this is one of those recipes that just fits in. Creamy, fresh and nicely filling without being heavy.

Swaps

Skyr → plain Greek yoghurt (more fat, often especially creamy); raspberries → blueberries (milder in flavour, also with fibre); chia seeds → ground linseed (fibre and omega-3 fatty acids); maple syrup → date syrup (a slightly stronger flavour, naturally contains small amounts of minerals).

Allergens

Contains milk (skyr); chia seeds are usually fine, but for small children they should only be given in a suitable texture. In pregnancy, the recipe is generally no problem with fresh, properly washed ingredients.