Of which 8.8 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 (Greek yogurt) · Magnesium (cocoa)
Allergens gluten, milk
Frozen bolo de bolacha (Portuguese cookie cake)
Coffee, cocoa and cookies — the party classic, in a pint.
Ingredients
- 150 g (5½ oz) low-fat Greek yogurt
- 100 ml (½ cup) reduced-fat milk
- 30 g (1 oz) chocolate protein powder
- 30 ml (2 tbsp) cold espresso
- 30 g (1 oz) Maria cookies — for the mix-in
- 10 g unsweetened cocoa powder
Method
- Mix the yogurt, milk, cold espresso, cocoa and protein powder in a bowl until smooth and lump-free.
- Pour into the pint container without going past the MAX line, cover and freeze on a flat surface for 24 hours.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “High Protein”. The English edition is coming soon.
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