Ingredients
Base Layer
- 2 rice cakes
- 10 g cocoa powder
- 15 g protein powder
- 1 tsp sweetener of choice (to taste)
- 120 ml almond milk
Cheesecake Layer
- 15 g protein powder (salted caramel flavour)
- 80 g Greek yoghurt 0%
- 20 g light cream cheese (Philadelphia active)
- 30 ml espresso coffee
- Sprinkle of cocoa powder (to serve)
Instructions
- Prepare Base Layer: In a bowl, crush 2 rice cakes into tiny pieces. Combine the crushed rice cakes with 15 g protein powder, 10 g cocoa powder, 1 tsp sweetener of choice, and 120 ml almond milk. Mix well until evenly combined.
- Transfer Base: Spoon the mixture into a serving glass or mason jar forming the rice cake base layer.
- Mix Cheesecake Ingredients: In a separate bowl, add 80 g Greek yoghurt and 20 g light cream cheese. Mix thoroughly to avoid clumping.
- Add Protein Powder: Incorporate 15 g salted caramel protein powder into the yoghurt and cream cheese mixture. Mix until achieving a smooth, runny icing-like consistency.
- Add Espresso Coffee: Brew 30 ml espresso coffee and add it gradually to the cheesecake mixture, stirring continuously until you reach a custard-like consistency.
- Assemble Layers: Spoon the cheesecake mixture over the rice cake base layer evenly.
- Garnish and Serve: Dust the top with a sprinkle of cocoa powder. Serve immediately and enjoy your protein-packed tiramisu pudding.
Notes
- To make this dessert vegan, substitute the Greek yoghurt and cream cheese with dairy-free alternatives and use plant-based protein powder.
- The amount of almond milk may vary depending on your protein powder brand; start with 60 ml and add more to achieve desired texture.
- The espresso coffee can be replaced with strong brewed coffee if preferred.
- Use sweetener according to your taste preference and dietary requirements.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-inspired
- Diet: Low Fat
