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Meet your secret high-protein ingredient for summer

Discover how Danone Skyr Natural Yoghurt can elevate all sorts of savoury dishes and sweet treats on a sunny day

While you might typically associate yoghurt with breakfast, this humble ingredient is actually far more versatile than you may think – especially at this time of year. And thanks to its velvety smooth texture and surprisingly mild flavour, Danone Skyr Natural Yoghurt is perfect for adding extra creaminess to a wide variety of fresh, seasonal dishes.

If you’re hosting a barbecue, for instance, it works wonderfully in all manner of tangy sauces, herby dips and zingy salad dressings. Alternatively, next time you need to beat the heat, it’s ideal for whipping up frozen yoghurt ice lollies, refreshing smoothies or irresistibly creamy desserts.

Plus, the Icelandic-inspired recipe is made from just two ingredients: milk and a unique blend of live cultures. So, it’s also naturally high in protein and a source of calcium, with 0% fat and only naturally occurring sugars.

Summer is served

Looking for new ways to enjoy Danone Skyr Natural Yoghurt this season? Here are two super simple recipes for you to try – one is a flavour-packed dish that’s perfect for sharing at lunch or dinner, while the other makes a great little speedy snack or dessert.

Lamb kofta flatbreads

Keep things fresh with these delicious flatbreads, stuffed with spiced lamb koftas, pickled cabbage, mango yoghurt sauce and all your favourite toppings.

SERVES 4 PREP 15 mins
COOK 25 mins EASY

1 small red cabbage, finely shredded

3 tbsp red wine vinegar

½ tsp caster sugar

500g lamb mince

2 tsp ground cumin

2 tsp ground coriander

2 tsp za’atar

1 red onion, finely grated

2 garlic cloves, finely grated

2 tbsp vegetable oil, for frying

200g Danone Skyr Natural Yoghurt

3 tbsp mango chutney

4-6 soft wholemeal flatbreads
or pitta breads

15g dill, leaves picked

pickled red onions, pickled red chillies and olives, to serve (optional)

1 Put the cabbage in a bowl with the red wine vinegar, sugar and a pinch of salt. Scrunch with your hands to coat, then set aside in the fridge to lightly pickle.

2 Add the lamb mince, spices, onion and garlic to a large bowl. Mix well with your hands, then shape into 14-15 round patties.

3 Heat the vegetable oil in a large frying pan over a medium heat. Once hot, add the patties and cook for 2-3 mins on each side, or until just cooked through to keep them juicy.

4 In a small bowl, mix the Danone Skyr Natural Yoghurt with the mango chutney and a pinch of salt. When you’re ready to serve, warm the flatbreads, then top each one with some mango yoghurt, lamb koftas and pickled cabbage. Finish with a sprinkling of dill and some pickled red onions, chillies and olives, if you like.

Raspberry ripple frozen yoghurt bites

Stay cool on hot days with these moreish fruity treats, made with frozen raspberries, swirls of jam and a drizzle of dark chocolate.

MAKES 6-8 PREP 10 mins plus freezing
COOK 3 mins EASY

75g dark chocolate

3 tbsp low-sugar raspberry jam

250g Danone Skyr Natural Yoghurt

200g frozen raspberries

1 Line a baking tray or container that can fit in your freezer with baking parchment. Melt the chocolate in short bursts in the microwave or in a heatproof bowl over a pan of gently simmering water, then set aside to cool slightly.

2 Whisk the jam and Danone Skyr Natural Yoghurt together in a bowl, then stir through the raspberries, breaking up any big frozen clumps. Using a tablespoon, shape the mixture into 6-8 flat discs, about the size of a small cookie (or whatever size you prefer).

3 Drizzle the dark chocolate over the yoghurt bites, then freeze for at least 4 hrs before serving. Store them in an air-tight container in the freezer for whenever you need a sweet treat.

Discover Danone Skyr Natural Yoghurt now