Savory Skyr Ideas?

knotmel

I’m getting tired of my usual breakfast of Skyr, berries, and granola, and am looking for ways to make an easy savory Skyr breakfast. I can experiment or google for options, but was wondering if anyone already has a go-to savory skyr or Greek yogurt option they love.

springlering62

Sorry, Mel. (I’m a Mel, too!)

I hoard all my skyr for homemade ice cream at night.

Have you tried baking with it? I loved baking with kefir, but it fermented faster than I could keep up with it. Haven’t baked with skyr but I bet it has similar properties. (I do bake with the whey left over from making skyr, though. Wow! Whey sure makes baked goods rise!)

You could drain it in muslin or a tight wire colander for a day or two and use it as a cream cheese spread on toast, pancake, waffles, or bagel. I’m doing that with Greek yogurt right now and it’s delish.

Im not an egg fancier, but can’t you make an omelet or quiche with sour cream? I bet skyr would work just fine as a substitute.

springlering62

PS my favorite Greek yogurt use (besides making Greek cream cheese) is one Noreen (sorry babe- I’m brain farting on your entire user ID) shared ages ago.

1-2 servings Greek yogurt
Can of puréed pumpkin
1/2-3/4c water
Generous shake of cinnamon and pumpkin pie spice
Package of vanilla sugar free instant pudding

Whip together and chill. Makes 3-4 servings, depending on your level of greed. Tastes like a pumpkin pie without the crust. Very light and mousse-like. (Also works great as an ice cream in my Ninja Creami and would probably work likewise in a Donvier type ice cream maker.)

I found some seasonal canned maple syrup whipped cream (15cal/serving) at Lidl and added grated fresh ginger to the current batch and it is fabulous. Love the bite of fresh ginger shining through.

Ginger honey crystals (15cal/4 gr) are also fab sprinkled on top.

Recipe works equally well with lemon pudding mix, yogurt and water. Add a squirt of lemon juice if you want it tangier.

knotmel

Thanks, @springlering62 ! I like the idea of straining it into something like labneh. Maybe I’ll also make some hummus and try a mezze plate for breakfasts next week and on my weekly bagel. (I also love pumpkin, so may give that a try as well.)

AnnPT77

Since it's sort of sour-cream-like, another option is to use it as an amply-portioned dressing with foods you'd usually eat sour cream with.

For example, I love sliced cucumbers and sweet onions (or scallions) with herbed (and salted) plain Greek yogurt. Plain yogurt/skyr is good with some combo of black beans, salsa, avocado, sweet corn or hominy, sweet or hot peppers, onions, meat if you eat that (I don't), etc. I admit, usually I eat that kind of thing as a dinner, but changing the proportions would work, and fit in as a savory breakfast. Heavy on the yogurt/skyr and eat like a salad, lighter on those (so less sloppy) and eat it in a tortilla. Straining it would be good in this context, too. I use yogurt instead of mayo in deviled eggs, too, but that's not much yogurt!

knotmel

Thanks, @AnnPT77 ! Some kind of burrito bowl or breakfast taco might be a really good option for me.

I’m also a vegetarian—skyr has been a great breakfast option because of the protein and I like it. Just need some variety. (I got in a rut because skyr plus frozen berries and granola is so easy to make on auto pilot. But I’m getting bored.) Also, like @springlering62 , I’m not a huge fan of eggs, which limits my options for a savory traditional breakfast. Thinking outside of the breakfast category is helpful.

AnnPT77

knotmel wrote: »

Thanks, @AnnPT77 ! Some kind of burrito bowl or breakfast taco might be a really good option for me.

I’m also a vegetarian—skyr has been a great breakfast option because of the protein and I like it. Just need some variety. (I got in a rut because skyr plus frozen berries and granola is so easy to make on auto pilot. But I’m getting bored.) Also, like @springlering62 , I’m not a huge fan of eggs, which limits my options for a savory traditional breakfast. Thinking outside of the breakfast category is helpful.

I wouldn't call it savory (but it's nonsweet) . . . since you're a veg, I'll suggest a quick, easy breakfast I eat if I have a morning workout coming up. It's an Ezekiel pita, topped with a serving of peanut butter and rolled up, 3/4 cup of kefir (plain, 0% in my case), and 3/4C hot skimmed milk with vanilla extract in it.

I find it tasty and filling, plus it's for sure quick. It's 434 calories (maybe more than you want?), 30g protein, 17g fat (5 poly, 9 mono, 3 sat), 7g fiber, 45g carbs, plus some reasonable micros and probiotics.

I'd have coffee mixed with the hot milk if I weren't about to go out on the river rowing (coffee is a little too diuretic for me, then), so for me the hot milk is a personal coffee fakeout.

knotmel

@AnnPT77 that is really helpful—thanks! I’m in such a breakfast rut, it’s turned off my creativity and any examples helps me think about other things I could try. When I started MFP in 2015 I experimented a lot, then have been running with the same strategies (or slightly tweaked ones) in maintenance ever since. Since I feel like I’m in a rut and am resisting my usual choices, it’s probably time to think creatively again about meal construction. Also, I’ve never seen Ezekiel pitas (our habitual grocery carries the bread and english muffins), but I”ll keep an eye out for them when I go off the beaten path, because I think they’d be a nice change.

cmriverside

@springlering62
I've been making that pumpkin pie thing since 2007...but, have you tried it with the cheesecake flavored Jello pudding mix?

OhEmmGee.

I just make it one serving at a time from my frozen pumpkin "ice cubes."

springlering62

cmriverside wrote: »

@springlering62
I've been making that pumpkin pie thing since 2007...but, have you tried it with the cheesecake flavored Jello pudding mix?

OhEmmGee.

I just make it one serving at a time from my frozen pumpkin "ice cubes."

Thanks for the suggestion! sugar free pudding mixes have been htf since the pandemic. I get what I can find. I’ve even had to get creative and use sugar free fruit jello mixes in my ice creams. They’re OK. End up tasting a little like a Push-up Pop.

Now that I think about it, I haven’t seen the cheesecake flavor in a couple years.

It’s hard to even find vanilla. I had to order a case of Royal brand, because it was cheaper than Jello on Amazon, since nothing available locally for many weeks.

The Kroger vanilla and lemon are very good but sell out instantly since they’re half the price.

The chocolate in any brand doesn’t dissolve well into skyr or Greek yogurt. 😥

Yah, I’m a connoisseur of sugar free.

I wish they sold it in big bulk boxes.

Tonight is apple pie ice cream (skyr/applesauce/vanilla pudding/cloves/cinnamon) with whipped cream and sugar free caramel sauce, with a graham cracker crumbled over all.

👍🏻

lynn_glenmont

You could use it as a sour cream substitute on a breakfast burrito (either homemade or a commercial frozen variety -- I like Red's -- but not all of those are vegetarian -- and Amy's).

If you're not necessarily looking just for traditional breakfast foods, a baked potato with veggie chili and greek yogurt/skyr is good.

Sometime I mix greek yogurt with powdered cheese (something like what people sometimes put on popcorn -- I like the white cheddar variety from King Arthur Flour or Hoosier Farms). Just for a snack, I probably use about 80 grams of yogurt and 20 grams of powdered cheese, but it's easy to adjust for your preferred texture and cheesiness.