High Protein Banana Pudding Recipe
Instructions
- Blend: Add the cottage cheese to a high-speed blender and blend until smooth. Once smooth, combine the rest of the pudding ingredients and blend again until smooth. If the mixture is too thick, add milk gradually until you achieve the desired consistency. Start with a tablespoon of milk and increase as needed until you reach your preferred texture
- Serving: For optimal flavor, enjoy this dessert chilled. Letting it sit overnight enhances the flavors and makes it so much better! Transfer the pudding to an airtight container or cover with a lid. Refrigerate for 3-4 days.
- Build Pudding Cups: In two glasses, layer crushed wafers at the bottom, followed by a tablespoon of whipped topping and banana pudding. Repeat the layers, finishing with whipped topping, crushed wafers, and a slice of banana on top.
Notes
- Low Carb Option: remove the banana, sub High Key low-carb wafers for regular wafers and use sugar free syrup in place of maple syrup.
- Gluten-Free Option: make the recipe as is and use Simple Mills Sweet Thins in place of regular wafers.
- Dairy-Free Option: Sub your favorite dairy-free yogurt in place of cottage cheese, use dairy-free whipped topping, dairy-free milk and use Simple Mills Sweet Thins in place of regular wafers.
- Storage: Transfer the pudding to an airtight container or cover with a lid. Refrigerate for 3-4 days. Before serving leftover pudding, give it a quick stir to redistribute any separated ingredients, and enjoy it chilled for the best taste and texture.
Nutrition
- Serving: 1serving | Calories: 286kcal | Carbohydrates: 8g | Protein: 40g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 46mg | Sodium: 1081mg | Potassium: 282mg | Sugar: 7g | Vitamin A: 100IU | Calcium: 237mg | Iron: 0.3mg
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