FroSky (Deluxe)¶

Unflavored skyr with fruit or fruit powder, packing around 50g protein into a tub while not using protein powder.

You can swap out the cherries for one of the “Optional” ingredients, and fill up with milk accordingly.

Processed on FroYo + re-spin, likely would have profited from another re-spin (minor ice crystals).

Made with mangos, tangy & fresh. Rating: 😋😋😋😋

INGREDIENTS¶

ℹ️ Brand names are in square brackets [...].

Wet

• 440ml Skyr [arla] • 82% water; 450g container
• 25g Cream Cheese 23% [Exquisa]^↗ • click the link for UK / US equivalents
• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗ • alternative: 8g (additional) VG for a sober recipe
• 125g Cherries

Dry

• 35g SweEX (Erythritol + Xylitol 3:2)^↗ • alternative: 47g allulose or dextrose
• 15g Inulin [Vit4ever]^↗ • Sweetness = 8%; GI ~= 0
• 10g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • not-as-good substitute: 1g guar, 0.3g xanthan, and 0.3g salt

Adjust sweetness

• ≈3 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

Optional / Choices

• 125g Blueberries • fresh or frozen [60kcal, 11g sugar]
• 125g Mango • fresh or frozen [78kcal, 16g sugar]
• 30g Ube Yam Root powder [Fil Choice] • like vanilla+pistachio; add more liquid at the end [115kcal, 3g sugar]
• 30g Lingonberry powder [Bio Leis] • add more liquid at the end [105kcal, 22g sugar]
• 30g Strawberry powder [Supergarden] • add more liquid at the end [86kcal, 15g sugar]

DIRECTIONS¶

1. Give the cream cheese a short microwave blast (5–10sec) to make it soft.
2. Add "wet" ingredients to empty Creami tub.
3. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
4. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
5. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
6. Add remaining ingredients and stir with a spoon.
7. For better results, let the base age in the fridge (covered, lid on), for a few hours or over night. This helps flavor development and gum hydration, especially with unheated bases.
8. Freeze for 24h with lid on, then spin as usual. Flatten any humps before that.
9. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 88.5 kcal; fat 1.0g; carbs 16.1g; sugar 4.8g; protein 7.3g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 340g; 301.0 kcal; fat 3.5g; carbs 54.7g; sugar 16.2g; protein 24.8g; salt 0.6g
• Nutritional values total: 675g; 597.6 kcal; fat 7.0g; carbs 108.6g; sugar 32.1g; protein 49.2g; salt 1.2g
• FPDF / PAC^↗ (target 20..30): 31.68
• Protein / Energy Ratio (ok=12%; hi=20%): 32.91% • LOW-FAT • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 80.7g • 12.0%
• Net carbs: 45.4g • ∝ 5 servings@135g: 9.1g • ∝ 3 servings@225g: 15.1g • energy ratio (low <20%): 30.4%
• Mar 9, 2026: Updated recipe to use current base ingredients
• 10g 'Salty Stability' is: 7.3g Inulin • 1.2g Glycerol Monostearate (GMS / E471) • 0.6g Tylose powder (E466, Tylo, CMC) • 0.4g Guar gum (E412) • 0.33g Salt • 0.13g Xanthan gum (E415, XG).