Description
Creamy dairy-free tiramisu cups using lactose-free cottage cheese and Greek yogurt, layered with espresso-dipped gluten-free cookies. A high-protein make-ahead dessert perfect for busy schedules.
Ingredients
16 oz lactose-free cottage cheese (Good Culture brand)
1/2 cup lactose-free Greek yogurt
5 tablespoons vanilla protein powder
4 tablespoons collagen peptides
2 teaspoons pure vanilla extract
2 oz freshly brewed espresso
2 tablespoons Dutch-processed cocoa powder
36 gluten-free thin cookies (e.g., Siete Foods’ Chocolate Chip)
1-2 tablespoons unsweetened almond milk (optional, as needed)
Instructions
In a high-speed blender, combine cottage cheese, Greek yogurt, protein powder, collagen peptides, and vanilla extract
Blend on low until clumps are broken up, then increase to medium for 10-15 seconds
Scrape down sides and repeat blending until fully smooth
Line a loaf pan with parchment paper
Dip cookies into espresso to coat both sides
Layer 3 cookies in the pan, spreading 1/3 of the filling over them
Repeat with 2 more layers (cookie-coat-filling sequence)
Cover and refrigerate overnight (8-12 hours)
Before serving, dust top with cocoa powder
Notes
Use coconut yogurt if avoiding dairy
Chill for at least 6 hours if short on time
Cookies soften perfectly when dipped in warm espresso
Store in airtight containers for up to 3 days
- Prep Time: 15
- Category: Deserts
- Method: No-bake
- Cuisine: American