2-Ingredient Cold Skyr with Bonne Maman (No Cooking)!
Cold skyr, one generous spoon of Bonne Maman, two minutes, zero stove. The Daily Yum is the easiest dessert I actually eat — and the jar that keeps this fledgling channel fed.
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases — same price to you.
Some recipes want an audience. This one wants a spoon and a jar with a gingham lid that looks like it escaped a French picnic and decided to live on your counter forever.
A Daily Yum is two ingredients, no cooking, cold on purpose. It is my favorite tiny daily ritual — part dessert, part amuse-bouche, part “I refuse to turn the stove on for happiness.” Two minutes. One bowl. Shockingly satisfying!
If you came here for drama, the drama is how little there is to do.
The recipe (Easy and satisfying, because that’s the point!)
Serves: 1 · Time: < 2 minutes · Cook: none · Mood: slightly unhinged comfort
You buy
- 1 cup skyr or thick Greek yogurt (Siggi’s, Icelandic Provisions, or a thick organic Greek), cold
- 1 generous spoon Bonne Maman preserves
Yogurt you buy yourself. I don’t link perishables. The jar is the shelf-stable magic, and they package it so well!
Method
- Just eat it right out of the tub. I do. Pure Hedonism!
- One generous spoon of Bonne Maman. Not a smear. Not a “drizzle for Instagram.” A tablespoon!
- Eat. Don’t stir it into a sad parfait. Let it sit on top! Don’t dress it! Don’t cook it! (You would be mad to anyway.) A spoonful of jam with every spoonful of yogurt — and, yes! That’s the whole recipe!
Why this jar (French mastery in a gingham lid)
France did not become the capital of culinary awe by accident. Technique, patience, respect for the ingredient — the whole cathedral of it. And among their supreme and ultimate culinary skills, they also managed something almost unfair: they made the best shelf-stable preserves known to humanity.
Bonne Maman is not “jam.” It is French confiture with the confidence of a cuisine that already owns the dining room — roast, sauce, pastry, the lot — and still bothered to perfect the jar on your shelf. Open it and you get flavor first: bright, deep, clean. Then the thing that ruins lesser jars for you forever: big, honest chunks of real fruit, suspended like proof. High-quality ingredients you can actually name. No high-fructose corn syrup. No anonymous red paste. Fruit, sugar, pectin, lemon — done with the kind of restraint only mastery allows.
The gingham lid is not cute branding. It is a small French flag on your counter that says: we took this seriously.
Whatever jar is open is the recipe. The recipe does not care about your meal plan. The recipe cares that you showed up with cold skyr and a spoon.
And the skyr (read this before you say “yogurt”)
To us Swedes — and to any Scandinavian who still has a pulse — skyr is not yogurt. Call it yogurt in my kitchen and I will correct you with the patience of a saga and the firmness of a frost.
Skyr is thicker. Tangier. More serious. A Viking staple since the days of yore — fermented dairy that fed people who crossed oceans in open boats, not a snack cup invented for a grocery endcap. It is denser on the spoon, cleaner on the finish, and far, far better under a ladle of Bonne Maman than any thin, polite “yogurt” that weeps when you look at it wrong.
Buy it cold. Keep it cold. Do not apologize for the difference. France brought the jar. The North brought the spoon’s foundation. Together they are the Daily Yum.
My three (the ones I actually finish)
- Strawberry — favorite spoon. The original. The one that started the habit.
- Apricot — quiet, reliable, slightly smug in the best way. Second favorite of all the preserves.
- Cherry — dark and cheerful. The slightly gothic cousin who still brings dessert.
Plum is an honorable mention. It isn’t in the 3-pack. Keep buying it if you already love it. The tagged 3-pack lives on this page only. Go ahead and pluck some of that from the Amazon tree too! The more you buy with this affiliate link in tow, the more you support Dishcomfort.com and our Youtube Channel, which I am endlessly grateful for your support! It really means a lot to me if you help us thrive!
Support the channel (honest fledgling ask)
I’m building dishcomfort from the floor up — recipes, reviews, toons, & the whole slightly weird kitchen! If this Daily Yum made you grin, or if you’re already shopping Amazon today, using the Bonne Maman 3-pack link below helps this brand-new channel keep the lights on and the jars open. Same price to you. Real help to me.
Strawberry, cherry, apricot. 13 oz.
As an Amazon Associate I earn from qualifying purchases.
While you’re there: buy the yogurt cold, buy the jar once, and if Amazon suggests a spoon… I won’t stop you. Every little click that supports this kitchen helps more than you think at the fledgling stage.
Send a recipe you want on the stove, or a restaurant you think I should review — Long Island first! I don’t have the budget to travel. :/
THANKS!
– Dishcomfortable Jack
Recipes: recipes@dishcomfort.com
Restaurants: Reviews@dishcomfort.com
It’s All Good in the Food!