Of which 14.8 g sugars and 1.8 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 Protein (whey) · Vitamin C (strawberry)
Allergens milk
Strawberry protein milkshake
Bright pink, with real strawberries and no syrups.
Ingredients
- 200 ml (¾ cup) reduced-fat milk — for the frozen base
- 100 g (3½ oz) low-fat Greek yogurt
- 30 g (1 oz) vanilla protein powder
- 150 g (5½ oz) strawberries
- 100 ml (½ cup) reduced-fat milk — extra, to add after freezing
Method
- Blitz the strawberries with the immersion blender before adding them to the rest, so there are no big pieces in the base.
- Mix the milk, yogurt, protein powder and blended strawberries in a bowl until smooth.
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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