Of which 22 g sugars and 2.8 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 Fiber (pear) · Magnesium (cashews)
Allergens tree nuts
Pear with cashew butter
Sweet, creamy and ready before your phone unlocks.
Ingredients
- 1 ripe pear (180 g / 6½ oz)
- 2 tbsp cashew butter, 100% cashews (32 g / 1¼ oz)
- ground cinnamon, to taste — optional
Method
- Wash the pear and cut it into slices or quarters, removing the seeds.
- Spread each slice with the cashew butter.
The full method (4 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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