Of which 15.6 g sugars and 1.9 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) · Calcium (condensed milk)
Allergens gluten, milk
Protein serradura (Portuguese cookie-crumb pudding)
Layers of cream and crushed cookies, no oven needed.
Ingredients
- 200 g (7 oz) low-fat Greek yogurt
- 50 g (1¾ oz) reduced-fat sweetened condensed milk
- 25 g (1 oz) vanilla protein powder
- 40 g (1½ oz) Maria cookies — half in the base, half in the mix-in
- milk, as needed — only if you need it for the RE-SPIN
Method
- Mix the Greek yogurt, reduced-fat sweetened condensed milk and protein powder in a bowl until smooth.
- Crush half the cookies (20 g) and add them to the base, stirring well.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Ninja Creami”. The English edition is coming soon.
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