Healthy Oreo Tiramisu
Guilt-free Healthy Oreo Tiramisu with high protein Oreo cake layers, light cream, and classic coffee-cocoa flavor.
Ingredients
Ingredients
- 1/2 cup all-purpose flour 60 g
- 2/3 cup chocolate protein powder whey-casein blend (60 g)
- 1/3 cup unflavored protein powder whey-casein blend (30 g)
- 1/4 cup black cocoa powder 20 g
- 1/2 teaspoon stevia sweetener granulated, equal to 4 teaspoons sugar
- 2 teaspoons baking powder
- 1/2 cup unsweetened applesauce 120 g
- 1/2 cup nonfat plain Greek yogurt 112 g
- 1/3 cup unsweetened almond milk 80 ml
- 1 large egg room temperature
- 1 large egg white 33 g
- 2 teaspoons vanilla bean paste
- 8 ounces reduced fat cream cheese softened (224 g)
- 1 cup nonfat Greek yogurt 225 g
- 1/2 cup vanilla protein powder whey-casein blend (45 g)
- 2 tablespoons unsweetened almond milk 30 ml
- 2 cups brewed coffee cooled to room temperature
- 2 tablespoons unsweetened cocoa powder
- 3 Oreo Thins cookies crushed
Instructions
- Preheat the oven to 350°F and line an 8x8-inch brownie pan or baking dish with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the flour, chocolate protein powder, unflavored protein powder, black cocoa powder, stevia sweetener, and baking powder until well combined.
- In a separate large bowl, whisk the applesauce, 1/2 cup nonfat Greek yogurt, 1/3 cup almond milk, egg, egg white, and 2 teaspoons vanilla bean paste until smooth.
- Add the wet mixture to the dry ingredients and whisk or stir just until no dry streaks remain; do not overmix.
- Pour the batter into the prepared pan and spread it into an even layer with a spatula.
- Bake on the center rack for 24 to 26 minutes, or until a tester inserted in the center comes out clean and the cake springs back lightly to the touch.
- Let the cake cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely.
- Once the cake is completely cool, cut it into strips or small rectangles that will fit back into the 8x8-inch pan in an even layer.
- In a large bowl, beat the reduced fat cream cheese with an electric mixer for about 1 minute until very smooth and creamy.
- Add 1 cup nonfat Greek yogurt and 2 tablespoons almond milk to the cream cheese and beat until smooth and fully combined.
- Beat in the vanilla protein powder, scraping down the sides of the bowl as needed, until the mixture is thick, smooth, and spreadable.
- Pour the cooled coffee into a wide, shallow dish.
- Working with a few pieces at a time, briefly dip each cake strip into the coffee, turning to coat, then arrange them in a snug single layer in the bottom of the cleaned 8x8-inch pan.
- Spread half of the cream mixture evenly over the coffee-soaked cake layer, smoothing the top with a spatula.
- Dip the remaining cake strips in the coffee and arrange them in a second even layer over the cream.
- Spread the remaining cream mixture over the second cake layer, smoothing the top.
- Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours or up to overnight until the tiramisu is fully chilled and set.
- Just before serving, sift the unsweetened cocoa powder evenly over the top and sprinkle with the crushed Oreo Thins.
- Slice into 12 squares and serve chilled.
Notes
- Use a quick dip in the coffee to prevent the cake from becoming too soggy; it should be moistened but still hold its shape.
- For the smoothest cream layer, ensure the cream cheese is fully softened before beating to avoid lumps.
- You can assemble the tiramisu a day ahead; the texture improves as it chills and the flavors meld.
- Store leftovers covered in the refrigerator for up to 4 days.
- For the smoothest cream layer, ensure the cream cheese is fully softened before beating to avoid lumps.
- You can assemble the tiramisu a day ahead; the texture improves as it chills and the flavors meld.
- Store leftovers covered in the refrigerator for up to 4 days.