Ingredients
Main Ingredients
- 2 Rice Cakes (18g)
- ¼ cup Brewed Coffee
- 3 Tbsp Reduced Fat Cream Cheese (Softened, 42g)
- 3 Tbsp Non-fat Greek Yogurt (42g)
- ¼ cup Vanilla Protein Powder (Whey-casein, 22g)
- 2 Tbsp Unsweetened Almond Milk (30ml)
- 1 tsp Unsweetened Cocoa Powder
Instructions
- Prepare the Cream Mixture: In a bowl, thoroughly mix the softened reduced fat cream cheese, non-fat Greek yogurt, vanilla protein powder, and unsweetened almond milk until smooth and well combined.
- Soak the Rice Cake: Quickly dip one rice cake into the brewed coffee, ensuring it absorbs some liquid without becoming too soggy, then gently transfer it into a large ramekin.
- First Cream Layer: Spread half of the prepared cream mixture evenly over the soaked rice cake, smoothing the surface with the back of a spatula or spoon for an even layer.
- Repeat Layering: Dip the second rice cake in the brewed coffee like before, place it on top of the first cream layer, and then spread the remaining cream mixture evenly over it.
- Chill: Cover the ramekin and refrigerate the dessert for 1 hour to allow flavors to meld and the cream to set slightly.
- Finish with Cocoa: Before serving, dust the tiramisu with unsweetened cocoa powder using a fine sieve for an elegant chocolaty finish.
Notes
- Be careful not to soak the rice cakes too long to prevent them from becoming overly soggy.
- The dessert is designed for one serving but ingredients can be scaled up for more portions.
- For a dairy-free version, substitute cream cheese and Greek yogurt with plant-based alternatives.
- Adjust the coffee strength to your taste for a more or less intense flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-inspired
- Diet: Low Fat
