Cottage cheese banana pudding
15 min · 21 g protein · 263 cals / serving
The Southern classic in glasses, with the trend's twist: the pudding is cottage cheese blended with a very ripe banana and vanilla until it is thick, silky and tastes of banana cream. Layered with sliced bananas and vanilla wafers and chilled an hour, so the wafers go soft and cakey the way they should.
Ingredients
- 2 cups cottage cheese (1%), 1 % milkfat
- 1 large banana, very ripe, peeled
- 3 tbsp casein protein powder, vanilla or unflavoured
- 1 pinch stevia, pure stevia powder, to taste
- 1 tsp vanilla extract
- 1 pinch salt
- 2 medium bananas, ripe but firm, sliced
- 1 tsp lemon juice
Steps
- Blend the cottage cheese, the large ripe banana, casein, stevia, vanilla and salt for about a minute, until completely smooth and thick. Taste and add a little more stevia if you like it sweeter.
- Slice the remaining bananas and toss them with the lemon juice so they stay pale.
- Break 8 of the wafers into pieces, 2 for each glass. In 4 glasses or jars, layer a spoonful of pudding, a few banana slices and some broken wafers, then repeat, finishing with pudding.
- Cover and chill at least 1 hour, up to 8. Just before serving, crumble the last 6 wafers over the tops.
Good to know
Do I need the casein?
It is what makes the pudding spoon-thick instead of drinkable once the banana is blended in. Without it, use 1 tablespoon of vanilla instant pudding mix, or simply chill it longer; it will be softer, at about 52 instead of 55.
Can I make one big dish?
Yes, layer it in a small 1-litre dish exactly the same way and chill 2 hours so the wafers soften all the way through.
How far ahead?
Up to a day. After that the banana slices darken and the wafers turn to mush, so for a party, keep the top wafers back until serving.
Alternatives
Per
- Calories
- 116
- Protein
- (33%)
- 9 g
- Fat
- (14%)
- 2 g
- Carbohydrates
- (53%)
- 15 g
- of which sugar
- 10 g
- Fiber
- 1 g
- Sodium
- 256 mg
More desserts
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1051 kcal goes into the pot and 907 g of ingredients comes out as about 905 g of food: 116 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.