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Siggi's
Siggi's 4% Strained Whole Milk Skyr Yogurt - Strawberry & Rhubarb
4.4 oz
$1.74 each($0.40 / oz)
Where to find this
Highlights
Description
• One 4.4-ounce cup of siggi's Strawberry & Rhubarb 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 strawberry and rhubarb
• One serving of siggi's skyr uses 4x the amount of milk as a regular cup of yogurt, making it a protein-rich snack
• Perfect to enjoy as part of a quick breakfast, nutritious snack, or easy afternoon pick-me-up
• Enjoy alone or add to a smoothie, or yogurt bowl with toppings you love
• siggi's dairy was founded with the vision of making simple, not sugary-sweet yogurt that's still delicious
• Try our full line of products including skyr, drinkable yogurt, plant-based blends, and yogurt pouches
• Gluten-free and kosher
• 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 strawberry and rhubarb
• One serving of siggi's skyr uses 4x the amount of milk as a regular cup of yogurt, making it a protein-rich snack
• Perfect to enjoy as part of a quick breakfast, nutritious snack, or easy afternoon pick-me-up
• Enjoy alone or add to a smoothie, or yogurt bowl with toppings you love
• siggi's dairy was founded with the vision of making simple, not sugary-sweet yogurt that's still delicious
• Try our full line of products including skyr, drinkable yogurt, plant-based blends, and yogurt pouches
• Gluten-free and kosher
Nutrition Facts
1 servings per container
Serving Size4.40 oz cup- Amount Per ServingCalories130
- % Daily Value*
- Cholesterol
- 20mg
- 7%
- Sodium
- 55mg
- 2%
- Potassium
- 4%
- Calcium
- 10%
- Iron
- 0%
Ingredients
Cultured Pasteurized Whole Milk, Strawberry and Rhubarb Purees, Cane Sugar, Fruit Pectin, Live Active Cultures: S. Thermophilus, L. Bulgaricus, Bifidobacterium, L. Acidophilus, L. Paracasei.