YOUR SOLIN GENERATED RECIPE
Protein-Packed Vanilla Almond Tiramisu Cups
Enjoy a modern spin on the classic tiramisu with a protein-packed twist! Silky layers of vanilla-infused Greek yogurt combined with smooth whey protein are interlaced with delicate almond-flour sponge cubes soaked in a hint of espresso. Finished with a sprinkle of chopped almonds and a dusting of cocoa, this dessert-inspired treat delivers indulgence while keeping you fueled.
INGREDIENTS
150g Nonfat Greek Yogurt (Plain)
30g Vanilla Whey Protein Powder
0.25 cup Almond Flour (28g)
1 large Egg White (33g)
30ml Espresso or Strong Brewed Coffee
1 tsp Almond Extract
0.5 tbsp Chopped Almonds
1 tsp Unsweetened Cocoa Powder
PREPARATION
Preheat your oven to 350°F (175°C). In a small bowl, mix the almond flour, egg white, and almond extract to form a smooth batter.
Pour the batter into a greased mini baking tray or small silicone molds, and bake for about 8-10 minutes until set and lightly golden. Allow the small almond-flour sponge cubes to cool.
In a separate bowl, combine the nonfat Greek yogurt and vanilla whey protein powder. Stir well to create a creamy, smooth mixture. Adjust sweetness if needed with your preferred sweetener.
Cut the cooled almond sponge into small cubes. Lightly drizzle or toss them with the espresso to gently soak, ensuring they absorb a subtle coffee flavor.
In serving cups, layer a few soaked almond sponge cubes at the bottom. Top with a generous spoonful of the yogurt-protein mixture.
Repeat layers if desired for a multi-layered effect. Finish with a light dusting of unsweetened cocoa powder and a sprinkle of chopped almonds on top.
Chill the assembled cups in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.