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siggi's Mixed Berries Icelandic Skyr Whole Milk Yogurt - 4.4 Oz - Image 1
siggi's Mixed Berries Icelandic Skyr Whole Milk Yogurt - 4.4 Oz - Image 2
siggi's Mixed Berries Icelandic Skyr Whole Milk Yogurt - 4.4 Oz - Image 3
siggi's Mixed Berries Icelandic Skyr Whole Milk Yogurt - 4.4 Oz
siggi's Mixed Berries Icelandic Skyr Whole Milk Yogurt - 4.4 Oz

Vegetarian • Kosher • No High Fructose Corn Syrup • Sodium-conscious   Learn more about dietary restrictions
siggi's Mixed Berries Icelandic-Style Strained Whole Milk Yogurt is an ode to a deeply rooted Scandinavian dairy tradition that has been a part of Icelandic culture for centuries. siggi's founder wasn't thrilled with the overly sweet and artificial taste of other US yogurt brands, inspiring him to create yogurt crafted with less. Each cup of siggi's whole milk skyr uses 4x the amount of milk than a regular cup of yogurt — making it rich in protein. siggi's mixed berries whole milk yogurt is thick and creamy, which makes it ideal as an addition to breakfast, a nutritious snack, or an easy afternoon pick-me-up. Pair with your favorite toppings, like fresh berries and granola, or enjoy as is. Our mixed berries whole milk yogurt contains 8 simple ingredients without all those dreadful artificial sweeteners. Gluten-free and kosher, our strained whole milk yogurt includes live and active cultures. Try our full line of products, including skyr, drinkable yogurt, plant-based blends, and yogurt pouches.
  • One 4.4-ounce cup of siggi's Mixed Berries Icelandic-Style Whole Milk Yogurt
  • Crafted with less: simple ingredients and no artificial anything
  • 12g of protein per serving to help keep you full
  • Thick, creamy, and delicious whole milk skyr yogurt made with real strawberries, blackberries, and raspberries
  • One serving of siggi's skyr uses 4x the amount of milk as a regular cup of yogurt, making it a protein-rich snack

Cultured Pasteurized Whole Milk, Pasteurized Cream, Berries (Raspberry, Blackberry, Strawberry), Cane Sugar, Fruit Pectin Live Active Cultures: S. thermophilus, L. bulgaricus, Bifidobacterium, L. acidophilus, L. paracasei

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