Protein yogurt bowl with chocolate shell
10 min · 44 g protein · 376 cals / serving
Skyr whipped with protein powder until thick and mousse-like, covered with berries, then sealed under a thin layer of dark chocolate that sets hard on the cold yogurt. Tap it with a spoon, it cracks, and dessert is ready in ten minutes.
Ingredients
- 1 cup skyr, plain
- 2/3 scoop whey protein, vanilla or chocolate
- 1/2 tsp vanilla extract
- 2/3 cup raspberries
- 4–5 strawberries, sliced
Chocolate shell
- 2 small squares dark chocolate 70-85%, 70%, chopped
- 1/2 tsp coconut oil
Steps
- Use a bowl about 5 inch across: a wider one leaves more surface than the chocolate can cover. Whisk the skyr, protein powder and vanilla in it for about 30 seconds, until smooth and thick enough to hold a soft peak. Taste it: protein powders differ a lot in sweetness, so add a few drops of liquid sweetener if you want it sweeter. If it gets too stiff, loosen it with a teaspoon of milk.
- Smooth the top, cover it with the berries and put the bowl in the freezer while you melt the chocolate. Five minutes is enough; a cold surface is what makes the shell set fast and thin.
- Melt the chocolate with the coconut oil in the microwave in 15-second bursts, stirring between each, until completely fluid. Spoon it over the cold yogurt and berries in a thin, even layer, right to the edges.
- Leave it 2–3 minutes (or 5 in the freezer) until the chocolate turns matte and firm, then crack it with the back of a spoon and eat straight away.
Good to know
Why the coconut oil?
Coconut oil is solid when cold, so it makes melted chocolate set crisp on chilled yogurt the way the ice-cream topping does, and it keeps the layer thin enough to crack. Butter sets softer, and a liquid oil barely sets at all.
Which protein powder?
Whey whips into skyr smoothly and keeps it spoonable. Casein makes it thicker, more like pudding, so add an extra spoonful of milk. With chocolate powder, the whole bowl tastes like chocolate mousse under a chocolate shell.
Can I add granola?
A tablespoon scattered over the berries before the chocolate goes on gets stuck in the shell and adds crunch. It is the densest thing in the bowl, though, and costs about five points of score, which is why it is not in the recipe.
Can I use vanilla skyr instead?
Yes, and skip the vanilla extract. Pick one with no added sugar (sweetened with stevia or sucralose): it scores almost as well as plain. A sugar-sweetened vanilla skyr pulls the whole dish down, because it makes up so much of it.
Per
- Calories
- 87
- Protein
- (50%)
- 10 g
- Fat
- (18%)
- 2 g
- Carbohydrates
- (32%)
- 7 g
- of which sugar
- 4 g
- Fiber
- 2 g
- Sodium
- 32 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 376 kcal goes into the pot and 434 g of ingredients comes out as about 434 g of food: 87 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.