Low-carb and low-fat tiramisu made FIT to enjoy tasty food without fearing the scale!
If you look around on Instagram it seems like all the fit foodies out there eat constantly rice cakes. I have never been a BIG fan of them, but I have to admit recently I have started to enjoy eating them more and more.
In fact, rice cakes are a very versatile ingredient to be used in many recipes! Like the one I am sharing with you today. A recipe I haven’t invented but that I have, let’s say, modified and adjusted a bit to suit better my taste.
First change I have made it using barley coffee instead of normal caffeinated coffee, this way I can enjoy this fit tiramisu’ also in the evening
Second change, I have used chocolate cashew butter to make the filling, which turned super creamy and yummy!
And since from my pool on IG (@the_fit_mediterranea) you guys asked me to also post the macros for this dish, and since I ALWAYS listen to you, here you go!
One portion provides:
Fat: 13,7 g
Pro: 13,7 g
Carb: 25,8 g
Ingredients (serves 1):
- 3 rice cakes
- 1/2 cup organic barley coffee (or any other coffee you like)
- 120 g greek yogurt (or soy yogurt for vegan option)
- 30 g chocolate cashew butter (I used Realicious)
- un sweetened cacao powder
Brew some barley coffee and let it cool down. In a bowl mix the yogurt with the chocolate cashew butter
Soak one rice cake in coffee and lay it at the bottom of a bowl,
cover with 1/3 of the yogur cream. Soak the second rice cake in coffee and cover with more cream. Add the 3rd rice cake and top it off with the remaining cream.
Dust with cacao powder and refrigerate overnight or for a couple of hours.
Serve it up for breakfast or as a healthy snack/dessert!
It is SO YUMMY!
NOTE: if you like it a bit sweeter, add 1 tbsp of sugar or any sweetener you prefer.