Of which 24.3 g sugars and 2.5 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) · Fiber (pear) · Unsaturated fat (walnuts)
Allergens milk, tree nuts
Yogurt bowl with pear, cinnamon and walnuts
An autumn combination, warm with spice but served cold.
Ingredients
- 200 g (7 oz) low-fat Greek yogurt
- 1 pear, diced (150 g / 5½ oz)
- 1 tsp ground cinnamon (3 g)
- 15 g (½ oz) chopped walnuts
Method
- Spoon the Greek yogurt into a bowl.
- Scatter the diced pear on top.
The full method (4 steps), Rico's tip, the variations and storage are in the ebook “Muscle Gain”. The English edition is coming soon.
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