Rice Cake Tiramisu

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A quick, low-calorie, and high-protein twist on the classic Italian tiramisu using rice cakes and a stabilized Greek yogurt cream.

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Prep Time 5

Total Time 5

Servings: 1 serving

Course: Dessert

Cuisine: Italian-Inspired

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

The Layers

3 whole Rice Cakes Plain or lightly salted
0.5 cup Strong Coffee or Espresso Chilled or room temp
1 tbsp Sugar-Free Mocha Syrup

The Cream

1 cup Greek Yogurt Plain non-fat
14 g Sugar-Free Cheesecake Pudding Mix 1/2 of a standard small box
1 tsp Cocoa Powder For dusting

Equipment

Digital Scale
Small Mixing Bowl
Shallow Soaking Dish

Method

Combine the espresso and sugar-free mocha syrup in a shallow dish; stir well.
In a small bowl, whisk together the Greek yogurt and the sugar-free pudding mix until smooth and thick.
Quickly dip one rice cake into the coffee mixture (2 seconds per side) and place on a plate.
Spread a layer of the yogurt mixture over the rice cake, then repeat the process for the remaining two cakes.
Finish by dusting the top with cocoa powder and serve immediately.

Nutrition

Calories: 210kcalCarbohydrates: 28gProtein: 24gFat: 1gFiber: 2gSugar: 6g

Notes

Rice Cake Tiramisu Tips & Expert Strategy

TEXTURE/MOUTHFEEL: The rice cakes should be softened on the outside but still provide a slight crunch in the center. If they are mushy, you soaked them too long.

SUBSTITUTION WARNING: Do not omit the pudding mix. Without it, the moisture from the yogurt will weep into the rice cakes immediately, turning the dessert into a liquid mess.

BETTER LATER RULE: This is a rare BakedLean recipe that does NOT improve with sitting. The rice cakes will become soggy after about 30 minutes, so assemble and eat right away.

PROFESSIONAL FINISHING TOUCH: Use a fine-mesh tea strainer for the cocoa powder dusting. It prevents clumps and gives it that professional, high-end bakery look.

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