Skyr with Blueberries and Toasted Almonds
Makes 1 serving

INGREDIENTS
170 g Skyr
80 g Blueberries
10 g Almonds (Ten grams is about eight almonds. Twenty would add 60 kcal, nearly all of it fat.)
1 tsp, about 7 g Honey

METHOD
1. Chop the almonds roughly and toast them in a dry pan over medium heat, shaking, until they smell nutty and the cut sides colour. Two to three minutes.
2. Spoon the skyr into a bowl and press the back of the spoon into it to make a shallow well.
3. Pile the blueberries into the well, scatter the hot almonds over and trail the honey across the top so it sets a little on the cold skyr.

Contains milk and tree nuts.

RECIPE NOTES
Skyr is thicker and sourer than Greek yogurt at fewer calories, so it can carry a teaspoon of honey without the pot going soft or sweet.
Toasting the almonds is the step people skip. Raw almonds in cold yogurt are quiet. Hot ones taste of twice as much.

Full recipe: https://www.getfuel8.com/recipes/skyr-blueberry-toasted-almonds
