Of which 14.6 g sugars and 2.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Protein (whey) · Magnesium (cocoa)
Allergens milk
Chocolate protein milkshake
Thick, with real cocoa, ready in five minutes once frozen.
Ingredients
- 200 ml (¾ cup) reduced-fat milk — for the frozen base
- 100 g (3½ oz) low-fat Greek yogurt
- 35 g (1¼ oz) chocolate protein powder
- 10 g unsweetened cocoa powder
- 60 g (2 oz) banana
- 100 ml (½ cup) reduced-fat milk — extra, to add after freezing
Method
- In a bowl, mix the milk, yogurt, protein powder, cocoa and mashed banana until smooth (blitz with the immersion blender to make sure the protein dissolves well).
- Pour into the pint container without going past the MAX line, cover and freeze on a flat surface for 24 hours.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “High Protein”. The English edition is coming soon.
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