Of which 2.4 g sugars and 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 Calcium (yogurt)
Allergens milk
Protein chocolate sauce
For drizzling over pancakes, fruit or anything you like.
Ingredients
- 60 g (2 oz) low-fat Greek yogurt
- 10 g reduced-fat cocoa powder
- 20 g (¾ oz) chocolate protein powder — or 1 dessert spoon sugar
Method
- In a small bowl, combine the yogurt, reduced-fat cocoa and protein powder.
- Stir well until you have a smooth, creamy sauce with no lumps.
The full method (3 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
More like this
Cauliflower mash with golden garlic
A light alternative to mashed potatoes, ready in 20 minutes.
Cloud bread
Light as a cloud and flour-free, to swap in for bread in a lighter sandwich.
Base dough for stuffed bread
The dough for wrapping fillings — chicken, vegetables, whatever you have on hand.