YOUR SOLIN GENERATED RECIPE
Protein-Packed Vanilla Almond Tiramisu Cups
Enjoy a modern twist on a classic Italian dessert with these protein-packed tiramisu cups. Layers of a delicate almond sponge and a creamy, vanilla-infused Greek yogurt mixture meet a hint of espresso, creating a treat that's indulgent yet aligned with your macro goals. Each cup is a balanced fusion of texture and flavor – soft, moist almond cake intertwined with a velvety protein cream and finished with a dusting of cocoa.
INGREDIENTS
1/4 cup Almond Flour (28g)
1 large Egg White (33g)
1/2 cup Nonfat Greek Yogurt (125g)
1 scoop Vanilla Protein Powder (30g)
1/4 cup Brewed Espresso (60g)
1 tsp Cocoa Powder (2g)
Stevia or Liquid Sweetener (to taste)
Dash of Almond Extract
PREPARATION
Preheat your oven to 350°F and lightly grease a muffin tin or ramekins for individual servings.
In a small bowl, combine the almond flour and egg white. Add a pinch of stevia to lightly sweeten the mixture. Stir until a uniform batter forms.
Spread the almond batter evenly into the bottom of each prepared cup to form a thin layer. Bake in the preheated oven for 8-10 minutes until just set, then remove and let cool.
In another bowl, mix the nonfat Greek yogurt with the vanilla protein powder and a dash of almond extract. Stir until smooth and well combined. Adjust sweetness with stevia if desired.
Pour or spoon a thin layer of brewed espresso over the baked almond base in each cup, allowing it to soak in for an authentic tiramisu touch.
Layer the protein yogurt mixture on top of the espresso-soaked base. Smooth the top with a spatula.
Finish by dusting a light layer of unsweetened cocoa powder over the top for a rich flavor contrast.
Refrigerate the tiramisu cups for at least 1 hour to allow the flavors to meld before serving.