Name: Espresso Ricotta Tiramisu with Cocoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek yogurt; 0.5 cup Low-fat ricotta cheese; 2 slices Whole wheat bread; 0.5 cup Brewed espresso; 1 tbsp Maple syrup; 1 tsp Vanilla extract; 1 tbsp Unsweetened cocoa powder; 0.25 tsp Ground cinnamon

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

YOUR SOLIN GENERATED RECIPE

Espresso Ricotta Tiramisu with Cocoa

Toasted whole wheat bread soaked in bold espresso and layered with a velvety maple-vanilla ricotta cream, finished with a dusting of bitter cocoa.

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NUTRITION

Protein

44.2g

Fat

11.5g

Carbs

61.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek yogurt

0.5 cup Low-fat ricotta cheese

2 slices Whole wheat bread

0.5 cup Brewed espresso

1 tbsp Maple syrup

1 tsp Vanilla extract

1 tbsp Unsweetened cocoa powder

0.25 tsp Ground cinnamon

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PREPARATION

1
Toast the bread slices until very firm and dry, then cut into 1-inch wide strips to mimic ladyfingers.
2
In a medium bowl, whisk together the Greek yogurt, ricotta cheese, maple syrup, and vanilla extract until smooth and creamy.
3
Pour the brewed espresso into a shallow dish and quickly dip each toasted bread strip into the coffee, ensuring they are moistened but not falling apart.
4
In a glass or small bowl, layer half of the soaked bread strips at the bottom.
5
Spread half of the ricotta-yogurt mixture over the bread layer.
6
Repeat with the remaining soaked bread and the rest of the cream mixture.
7
Sift the cocoa powder and cinnamon over the top layer.
8
Refrigerate for at least 30 minutes to allow the flavors to meld and the texture to set before serving.