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Mixed berry smoothie with skyr and flaxseed

A thick, sharp-sweet smoothie of three berries and plain skyr, about 400 ml in the glass. On a morning when a plate looks like too much, a cold drink is often easier to start than a bowl.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 16 October 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
  • Confirm the yield is about 400 ml in a standard jug blender
  • Confirm how far the flaxseed thickens it in 20 minutes
  • Photograph the finished smoothie
Time
About 5 min
estimated
Serves
1
see below
Energy
275 kcal
per serving
Protein
28 g
per serving
Jump to recipe
Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 1 serving

1 serving

Check off ingredients as you go.

Contains milk.

Cooking steps

  1. Pour the milk into the blender jug first, then add the skyr. Liquid at the bottom lets the blades turn freely before they meet anything thick or frozen.

  2. Add the frozen strawberries, frozen blueberries, raspberries and ground flaxseed on top.

  3. Blend on low for 10 seconds to break up the fruit, then on high for 45 to 60 seconds, until no flecks of berry skin are left and the smoothie falls from a spoon in a thick ribbon. If the blades stall, stop, scrape down the jug with a spatula and add 1 to 2 tablespoons of water.

  4. Pour into a glass and drink it within 10 minutes, before the flaxseed thickens it further.

The useful detail

Ground flaxseed keeps thickening the drink after the blender stops, so a smoothie that pours well now is a spoonable one in twenty minutes. Drink it promptly, or blend in 2 tablespoons of water if it has to wait.

Make it work for you

One serving is One glass, about 400 ml. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

  • Fat-free Greek yoghurt instead of skyr

    Slightly looser and a little less sharp. The figures barely move, because skyr is calculated from the same record.

    Per serving: about the same energy, about the same protein, about the same fat.

  • Unsweetened soya milk instead of semi-skimmed

    A faint bean note under the berries, mostly hidden by them.

    Per serving: about 10 kcal less, about the same protein, about the same fat.

    Allergens: Removes milk from the liquid and adds soya. The skyr still contains milk.

  • Rolled oats instead of flaxseed

    Softer and less nutty, and it thickens less on standing.

    Per serving: about 15 kcal less, about 1 g less protein, about 4 g less fat.

    Allergens: Oats are often processed alongside wheat; choose oats labelled gluten-free if you need to.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

The skyr carries almost all of the protein, and the berries and flaxseed bring nearly all of the fibre. It is a small breakfast on its own.

Nutrition per serving
Energy275 kcal
Protein28 g
Fat7 g
of which saturates2 g
Carbohydrate27 g
of which sugars18 g
Fibre7 g
Sodium120 mg
Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 1. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
milk83 gFDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D41 kcal2.7 g
plain skyr220 gFDC 170894Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)FoodData Central lists skyr only as branded products, so this is calculated as plain fat-free Greek yoghurt, the closest strained, fat-free yoghurt it records. Brands of skyr vary; the figures on your pot are the ones to trust.130 kcal22.4 g
frozen strawberries40 gFDC 168173Strawberries, frozen, unsweetened (Includes foods for USDA's Food Distribution Program)14 kcal0.2 g
frozen blueberries40 gFDC 173950Blueberries, frozen, unsweetened (Includes foods for USDA's Food Distribution Program)20 kcal0.2 g
raspberries30 gFDC 167755Raspberries, raw16 kcal0.4 g
ground flaxseed10 gFDC 169414Seeds, flaxseed53 kcal1.8 g
Whole recipeDivided by 1274 kcal27.7 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge
Best drunk straight away. If you keep it, cover it and refrigerate within 2 hours, and drink it within 24 hours; it separates, so shake or stir it first. The flaxseed will have set it thick, so loosen it with a splash of milk.
Reheating
Not for reheating. Serve cold.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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