Ingredients:

• 2 yogurt cups of plain skyr
• 2 yogurt cups of vanilla skyr
• 2 tbsp of sugar
• 1/2 cup of heavy cream
• 1/2 pack of biscuits or graham crackers
• 1/2 jar blueberry jam
• fresh blueberries for garnish

Mix crunched biscuits with softened butter and place in the bottom of an 8-inch spring-form cake pan. In a medium bowl add skyr and mix well. In a separate bowl whip cream with sugar and carefully fold into the skyr. Put the skyr mixture on top of the crunched biscuits. Refrigerate for two hours, then spread blueberry jam on top of the skyr cake. Add some fresh blueberries. Refrigerate for 30 more minutes. Enjoy.