Blueberry and Almond Butter Skyr Bark
Makes 4 servings

INGREDIENTS
400 g Skyr
120 g Blueberries
2 tbsp (30 g) Almond butter
2 tsp, about 14 g Maple syrup
A pinch Salt

METHOD
1. Stir the maple syrup and a pinch of salt into the skyr and spread it over a paper-lined tray to about half a centimetre.
2. Warm the almond butter for ten seconds in the microwave so it runs, then drizzle it over the skyr in lines and drag a knife through the lines to marble it.
3. Press the blueberries in, freeze flat for three hours and snap into pieces. Keep them in the freezer; a quarter of the sheet is one serving.

Contains milk and tree nuts.

RECIPE NOTES
Makes four. Skyr freezes firmer than yogurt because it has less water, so this bark keeps its snap longer out of the freezer.
The almond butter is a third of the calories in the whole tray. It is also the reason the bark tastes of something rather than of cold, so leave it in and weigh it.

Full recipe: https://www.getfuel8.com/recipes/blueberry-almond-butter-skyr-bark
