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Recipe by
Rich and fresh, these ice cream cookies are perfect for a healthy and tasty snack.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Place the Greek yogurt in a container.
Step 2 of 5: Incorporate the two protein creams and mix well.
Step 3 of 5: Arrange the cookies on a tray lined with cling film.
Step 4 of 5: Add the yogurt cream between two cookies, forming a sandwich.
Step 5 of 5: Place in the freezer for a few hours for a firm texture or in the refrigerator for a softer texture.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving135 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,695 kJ405 kcal | 1,256 kJ300 kcal |
| Fat | 16.52 g | 12.24 g |
| of which saturated fatty acids | 8.71 g | 6.45 g |
| Carbohydrates | 55.55 g | 41.15 g |
| of which sugars | 21.3 g | 15.78 g |
| Fibre | 3.98 g | 2.95 g |
| Protein | 10.65 g | 7.89 g |
| Salt | 0.22 g | 0.16 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
