Protein-Packed Vanilla Almond Tiramisu Cups

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Vanilla Almond Tiramisu Cups

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Almond Tiramisu Cups

Enjoy a modern twist on the classic tiramisu with these protein-packed cups. A delicate almond sponge base is complemented by a luxuriously smooth, vanilla-infused protein cream layer, making it a satisfyingly creamy treat that's as nutritious as it is delicious.

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NUTRITION

410kcal
Protein
50.9g
Fat
15.2g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

0.25 cup (28g) Almond Flour

1 large Egg White (33g)

1 tbsp Brewed Espresso

170g Nonfat Greek Yogurt

1 scoop (30g) Vanilla Whey Protein Powder

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease 4 small ramekins or muffin cups.

  • 2

    In a bowl, whisk together the almond flour, egg white, and brewed espresso, adding the vanilla extract. Stir until you have a smooth, cohesive mixture.

  • 3

    Divide the almond mixture evenly among your ramekins, pressing gently to form an even base layer. Bake in the preheated oven for 8-10 minutes until set. Remove and allow to cool slightly.

  • 4

    In another bowl, combine the nonfat Greek yogurt with the vanilla whey protein powder. Mix thoroughly until you achieve a smooth, creamy consistency.

  • 5

    Spoon the protein cream evenly over the cooled almond sponge layer in each cup.

  • 6

    For best flavor, chill the assembled cups in the refrigerator for at least 30 minutes before serving. Optionally, finish with a light dusting of cocoa powder on top if desired.

Protein-Packed Vanilla Almond Tiramisu Cups

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Vanilla Almond Tiramisu Cups

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Almond Tiramisu Cups

Enjoy a modern twist on the classic tiramisu with these protein-packed cups. A delicate almond sponge base is complemented by a luxuriously smooth, vanilla-infused protein cream layer, making it a satisfyingly creamy treat that's as nutritious as it is delicious.

NUTRITION

410kcal
Protein
50.9g
Fat
15.2g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

0.25 cup (28g) Almond Flour

1 large Egg White (33g)

1 tbsp Brewed Espresso

170g Nonfat Greek Yogurt

1 scoop (30g) Vanilla Whey Protein Powder

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease 4 small ramekins or muffin cups.

  • 2

    In a bowl, whisk together the almond flour, egg white, and brewed espresso, adding the vanilla extract. Stir until you have a smooth, cohesive mixture.

  • 3

    Divide the almond mixture evenly among your ramekins, pressing gently to form an even base layer. Bake in the preheated oven for 8-10 minutes until set. Remove and allow to cool slightly.

  • 4

    In another bowl, combine the nonfat Greek yogurt with the vanilla whey protein powder. Mix thoroughly until you achieve a smooth, creamy consistency.

  • 5

    Spoon the protein cream evenly over the cooled almond sponge layer in each cup.

  • 6

    For best flavor, chill the assembled cups in the refrigerator for at least 30 minutes before serving. Optionally, finish with a light dusting of cocoa powder on top if desired.