Classic-Swap Lighter Tiramisu Yogurt Cups

Tiramisu, Italian for "pick me up," owes its lift to espresso-soaked ladyfingers and cocoa. These lighter cups swap in creamy Greek yogurt and light cream cheese for a high-protein twist on the classic dessert.

Serves 4 · 20 min prep

Estimate for one serving

• 220 cal
• 15g protein
• 24g carbs
• 7g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups plain nonfat Greek yogurt
• 4 oz light cream cheese
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/2 cup strong brewed espresso or coffee
• 8 ladyfinger cookies
• 2 tsp unsweetened cocoa powder
• 1 tbsp dark chocolate shavings

Instructions

1. 1In a medium bowl, beat the light cream cheese with a hand mixer or sturdy whisk until smooth and fluffy.
2. 2Add the Greek yogurt, powdered sugar, and vanilla extract.
3. 3Beat again until the mixture is completely creamy, thick, and free of lumps, about 1–2 minutes.
4. 4Brew the espresso or strong coffee and let it cool to room temperature; pour into a shallow dish.
5. 5Break each ladyfinger in half so they fit easily into serving cups or glasses.
6. 6Quickly dip each ladyfinger half into the cooled coffee for 1–2 seconds per side—just enough to moisten without sogginess.
7. 7Place two dipped halves in the bottom of each of four serving cups.
8. 8Spoon a generous layer of the yogurt-cream cheese mixture over the cookies in each cup.
9. 9Add another layer of dipped ladyfinger halves if space allows, then top with the remaining cream mixture.
10. 10Sift unsweetened cocoa powder evenly over the tops of all cups.
11. 11Finish with a few dark chocolate shavings for classic tiramisu flair.
12. 12Chill at least 30 minutes (or up to overnight) so the flavors meld and the texture sets; serve cold.