If you love classic banana pudding but want something lighter and more nourishing, this Cottage Cheese Banana Pudding is going to be a new favorite. It’s creamy, naturally sweetened, and packed with protein, yet still delivers that nostalgic banana pudding flavor and texture we all crave.
Unlike traditional versions loaded with refined sugar and heavy cream, this recipe is simple and wholesome. It’s made with just 5 ingredients that you probably already have at home as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Equipment You’ll Need
- Small high-speed blender
- Food processor
- Mixing bowl
- Measuring cups and spoons
- Dessert cups or jars for layering
- Rubber spatula
What You Will Need
For the Banana Pudding
- 2 cups cottage cheese
- 1 large ripe banana
- 1/4 cup maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla bean paste
Cookie Base
- 30 cookies (such as Simple Mills toasted pecan or Siete Mexican shortbread)
- 2 tablespoons melted grass fed butter or coconut oil
Optional Topping
- Homemade whipped cream
- Fresh banana slices
Instructions
- Add cottage cheese, banana, maple syrup, vanilla bean paste, and cinnamon to a blender. Blend until completely smooth and creamy. The texture should be silky with no lumps remaining.
- Transfer the pudding to the refrigerator and chill for at least 30 minutes to thicken and allow the flavors to develop.
- Make the cookie crumble. Pulse the cookies with melted butter or coconut oil in a food processor until crumbly but still slightly textured for crunch.
- Assemble. Add a couple spoonfuls of cookie crumble to the bottom of each dessert cup. Layer with banana pudding. Repeat for additional layers if desired.
- Top and serve. Add homemade whipped cream and fresh banana slices just before serving for the best texture and presentation.
Dietary Information
This recipe is refined sugar free and naturally sweetened with maple syrup. It is high in protein thanks to the cottage cheese. Choose gluten free cookies if needed. For a dairy free version, substitute a thick dairy free yogurt for the cottage cheese and use coconut oil instead of butter.
Tips or Variations
- Use very ripe bananas for the best natural sweetness and flavor.
- Start with less maple syrup if you prefer a lighter sweetness.
- Blend in a scoop of vanilla protein powder for an extra protein boost.
- Chill longer for an even thicker consistency.
Storage Tip
Store the pudding, cookie crumble, and whipped cream separately in airtight containers in the refrigerator. Assemble just before serving to keep the crumble crisp. The pudding keeps well for up to 3 days when refrigerated.
FAQs
Can I make this ahead of time?
Yes. Prepare all components and store them separately in the refrigerator. Assemble right before serving.
Is this shelf stable?
No. Because it contains fresh bananas and dairy, it must be stored in the refrigerator.
Does it taste like cottage cheese?
No!! You would never know. Once blended, the cottage cheese becomes smooth and neutral, allowing the banana and vanilla flavors to shine.
Can I reduce the sweetness?
Absolutely. Adjust the maple syrup to suit your taste preferences.
Why Is Consuming Protein Important?
- Protein is nutrient-rich, so it helps you stay fuller longer. You are more likely to eat less when you have high protein meals because you won’t have the munchies!
- It boosts your metabolism & increases fat burning.
- It increases muscles & strength. If you are lifting weights and not eating enough protein, you aren’t going to see much of a difference!
- It lowers your blood pressure.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Description
If you love classic banana pudding but want something lighter and more nourishing, this Cottage Cheese Banana Pudding is going to be a new favorite. It’s creamy, naturally sweetened, and packed with protein, yet still delivers that nostalgic banana pudding flavor and texture we all crave.
Ingredients
For the Banana Pudding
Cookie Base
Optional Topping
Instructions
-
Add cottage cheese, banana, maple syrup, vanilla bean paste, and cinnamon to a blender. Blend until completely smooth and creamy. The texture should be silky with no lumps remaining.
-
Transfer the pudding to the refrigerator and chill for at least 30 minutes to thicken and allow the flavors to develop.
-
Make the cookie crumble. Pulse the cookies with melted butter or coconut oil in a food processor until crumbly but still slightly textured for crunch.
-
Assemble. Add a couple spoonfuls of cookie crumble to the bottom of each dessert cup. Layer with banana pudding. Repeat for additional layers if desired.
-
Top and serve. Add homemade whipped cream and fresh banana slices just before serving for the best texture and presentation.
Nutrition Facts
Nutrition Facts
Servings 4
Serving Size 1/4th pudding
- Amount Per Serving
- Calories 177kcal
- % Daily Value *
- Total Fat 2.9g5%
- Saturated Fat 1.1g6%
- Cholesterol 11.3mg4%
- Sodium 375.1mg16%
- Total Carbohydrate 24.6g9%
- Dietary Fiber 0.9g4%
- Sugars 19.7g
- Protein 13.7g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
