The Claim: This creamy upstart is the next Greek yogurt — protein packed and thick, with a milder flavor.
Oz Says: I never thought the day would arrive when I could, in good conscience, recommend eating a whole container of cheese — because, technically, that's what skyr is, even though it looks an awful lot like Greek yogurt. But I'm happy to report that this creamy stuff is A-OK in my book and fridge.
Skyr (rhymes with "beer") starts with a different type of bacteria than the ones used in classic yogurt, which makes it into a thicker cousin of the Greek type. The two are neck and neck in terms of protein and probiotics, confirms Jennifer McDaniel, a spokesperson for the Academy of Nutrition and Dietetics. (Added bonus: A serving of one popular plain skyr rings in at about 50 fewer calories than the same amount of plain Greek yogurt.)
Skyr also has a less tangy taste, so if you're turned off by yogurt's sour side, this might be your just-as-healthy alternative. I like to use it as a sour cream substitute, but it's also delicious served straight up with a drizzle of maple syrup and a handful of blueberries.
The Verdict: Try It!
This story originally appeared in the July/August 2016 issue of Dr. Oz The Good Life.
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