Flatten the slices of sandwich bread with a rolling pin.
Spread the pistachio cream and roll up.
Mix egg and milk and dip the rolls in it.
Cook in a lightly oiled non-stick pan for a few minutes on each side.
To make them even more delicious, you can coat them in erythritol/sugar and serve with yogurt and fresh fruit.
Rolling pin
Non-stick pan
Fit chef: @gi_erre_
Italy, Lombardia
| Energy (kcal) | 174.19 |
| Carbohydrates (g) | 29.67 |
| of which Sugars (g) | 1.66 |
| Fat (g) | 3.04 |
| of which Saturates (g) | 0.98 |
| Protein (g) | 7.78 |
| Fiber (g) | 1.88 |
| Sale (g) | 0.35 |
