Place the Greek yogurt in a container.
Incorporate the two protein creams and mix well.
Arrange the cookies on a baking tray lined with plastic wrap.
Add the cream prepared with the yogurt between two cookies, forming a sandwich.
Place in the freezer for a few hours for a solid consistency or in the refrigerator for a softer consistency.
Baking tray
Plastic wrap
Store in the freezer for a solid consistency or in the refrigerator for a softer consistency.
Recipe proposed by Fitchef: @nutrizione_chiara
Italy, Lombardia
| Energy (kcal) | 359.5 |
| Carbohydrates (g) | 58.38 |
| of which Sugars (g) | 18.24 |
| Fat (g) | 11.61 |
| of which Saturates (g) | 4.04 |
| Protein (g) | 7.58 |
| Fiber (g) | 2.89 |
| Sale (g) | 0.22 |
