Lemon skyr cream
No cooking needed
Plain skyr stirred with lemon juice and honey. A tangy dessert with three ingredients and no protein powder.
Five minutes for one portion. Start with chilled skyr; extra portions need a little more mixing and portioning time.
Method
Mix the lemon and honey
Stir 10 g lemon juice and 15 g honey together in a bowl. Bottled lemon juice avoids squeezing and straining.
Stir and serve
Fold in 250 g skyr until smooth. Divide equally between 1 dessert bowls. Serve straight away, or cover and refrigerate for 30 minutes if you prefer it colder; add that optional chilling time separately.
Keeping the rest
Cover and refrigerate promptly. Eat within 24 hours, or sooner if the skyr use-by date or opened-pack instructions require it.
Cooking and packing guidanceWashing up
A bowl, spoon and dessert pots.
Appliance settings
No appliance needed. Assemble by hand and follow the recipe’s chilling instructions where given.
Nutrition estimate
| Nutrient | Per portion | Total for 1 |
|---|---|---|
| Calories | 196 kcal | 196 kcal |
| Carbs | 21.6 g | 21.6 g |
| Fat | 0.5 g | 0.5 g |
| Protein | 25.1 g | 25.1 g |
| Fibre | 0.0 g | 0.0 g |
Copy macros includes the total for 1 portion. Estimates use ingredient weights in the stated preparation state. Optional extras are excluded; packet values may differ. How these are calculated
Reference values and assumptions
- Plain natural skyr. Uses Arla Skyr Natural as a reference: 61 kcal, 10 g protein, 4 g carbs and 0.2 g fat per 100 g. Fibre is assumed zero for plain milk skyr, not declared on the label. Check your tub: brands, flavoured skyr and creamy versions can differ. Source
- Lemon juice. Fibre uses the Matvaretabellen reference for lemon juice bottled; the other values retain the CoFID estimate. Source
Recipe notes
- This is an untested recipe formulation. Use thick plain skyr; thinner yoghurt gives a looser dessert.
- Nutrition uses the plain skyr reference. Check your tub if you use another brand.
Sources & further reading
Added 17 September 2026.