Cardamom Yogurt Bowl with Cloudberries

Cloudberries, the golden jewels of Nordic summers, crown this no-cook breakfast bowl. Silky cardamom-scented skyr meets honey, cloudberry preserves, and toasted rye for a bright Scandinavian start to the day.

Serves 2 · 10 min prep · 2 min cook

Estimate for one serving

• 340 cal
• 22g protein
• 42g carbs
• 10g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups plain whole-milk skyr or Greek yogurt
• 3/4 tsp ground cardamom
• 2 tbsp honey
• 1/3 cup cloudberry jam or preserves
• 1/4 cup fresh or thawed cloudberries
• 1/3 cup toasted rye flakes or rye granola
• 2 tbsp sliced almonds
• 6 fresh mint leaves
• 1/2 tsp lemon zest

Instructions

1. 1Spoon the skyr into a medium mixing bowl and sprinkle the ground cardamom evenly over the surface.
2. 2Drizzle in most of the honey and whisk gently until the yogurt is silky, fragrant, and lightly sweetened; taste and adjust honey if needed.
3. 3Chill the cardamom yogurt for 5 minutes while you prepare the toppings so the spice blooms fully.
4. 4Warm the cloudberry jam in a small saucepan over the lowest heat for 1 minute, just until it loosens into a spoonable sauce; remove from heat and fold in the fresh cloudberries.
5. 5Divide the scented yogurt between two shallow bowls, creating a slight well in the center of each.
6. 6Spoon the warm cloudberry mixture into the wells so the golden berries and jam pool attractively.
7. 7Scatter the toasted rye flakes and sliced almonds the edges for crunch and a toasty rye note.
8. 8Finish each bowl with a few torn mint leaves, lemon zest, and the remaining drizzle of honey.
9. 9Serve immediately while the jam is still slightly warm against the cool yogurt for the classic Midsummer contrast of temperatures and textures.
10. 10Encourage diners to swirl as they eat so every spoonful carries cardamom, tart berry, and crisp rye.