Of which 28.7 g sugars and 3.1 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 (egg) · Calcium (milk)
Allergens egg, milk
Frozen baba de camelo (Portuguese caramel mousse)
The birthday-party dessert, now frozen, with 25 g of protein.
Ingredients
- 100 g (3½ oz) reduced-fat sweetened condensed milk
- 3 pasteurized eggs (150 g / 5½ oz) — the base isn't cooked, so use pasteurized eggs to be safe
- 25 g (1 oz) caramel or vanilla protein powder
- 100 ml (½ cup) reduced-fat milk
- vanilla essence, to taste
- salt, to taste
- ground cinnamon, to taste
- milk, as needed — only if you need it for the RE-SPIN
Method
- Beat the pasteurized eggs very well with the condensed milk until frothy.
- Add the milk, protein powder, vanilla essence and a pinch of salt, and blend with the immersion blender until smooth.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Ninja Creami”. The English edition is coming soon.
More like this
Black bean brownie
Dense, moist and made entirely in the blender
Avocado cocoa mousse
Creamy and ready in ten minutes, no oven needed
Corn muffins with guava paste
The flavor of sweet Portuguese cornbread, in muffin form