YOUR SOLIN GENERATED RECIPE
Protein-Packed Vanilla Almond Tiramisu Cups
Enjoy a modern twist on a classic Italian dessert with these Protein-Packed Vanilla Almond Tiramisu Cups. Light yet decadent, each cup layers a delicate almond sponge infused with espresso and almond extract beneath a creamy, protein-rich mixture of nonfat Greek yogurt and vanilla whey protein. Finished with a dusting of unsweetened cocoa powder, these cups deliver a balanced blend of flavors and textures that will satisfy your sweet tooth while fueling your day.
INGREDIENTS
1 cup Nonfat Greek Yogurt
1 scoop Vanilla Whey Protein Isolate
1 large Egg White
2 tablespoons Almond Flour
1 tablespoon strong brewed Espresso
1/4 teaspoon Almond Extract
1/4 teaspoon Unsweetened Cocoa Powder
1 packet Sweetener (Stevia or Erythritol)
PREPARATION
Prepare four serving cups by setting them aside.
In a small bowl, combine the almond flour and the egg white. Mix until smooth to form a light almond sponge batter.
Gently heat the almond sponge mixture in a non-stick skillet over medium-low heat to create a thin, soft cake layer in each cup. Remove from heat and let cool.
In another bowl, mix the nonfat Greek yogurt with the vanilla whey protein isolate, almond extract, and sweetener until well blended and smooth.
Add the espresso to the almond sponge batter to lightly moisten it, enhancing its flavor with a rich coffee aroma.
Layer each serving cup by first spooning a thin layer of the espresso-moistened almond sponge at the bottom.
Top with a generous layer of the protein-rich yogurt mixture.
Finish with a light dusting of unsweetened cocoa powder on top for a classic tiramisu finish.
Refrigerate the assembled cups for at least 1 hour before serving to allow the flavors to meld and the layers to set.