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) | 211.71 |
| Carbohydrates (g) | 35.38 |
| of which Sugars (g) | 2.35 |
| Fat (g) | 4.06 |
| of which Saturates (g) | 1.72 |
| Protein (g) | 9.54 |
| Fiber (g) | 2.17 |
| Sale (g) | 0.41 |
