Description
This High-Protein Banana Pudding with Cottage Cheese is a creamy, satisfying dessert or snack that packs a serious protein punch. Blending cottage cheese with ripe bananas creates a luscious, naturally sweet base that’s layered with vanilla and a touch of honey. With no added refined sugars and only a handful of wholesome ingredients, this easy, no-bake pudding is perfect for a quick breakfast, healthy dessert, or post-workout treat.
Ingredients
Units
Scale
Pudding Base
- 1 cup low-fat cottage cheese
- 2 ripe bananas, peeled and sliced
- 2 tablespoons honey or maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of salt
Toppings (optional but recommended)
- 1 banana, sliced
- 1/4 cup granola or crushed graham crackers
- 1 tablespoon chopped walnuts or pecans
- Sliced strawberries or other fresh fruit
Instructions
- Prepare the bananas: Peel two ripe bananas and slice them into coins. Set aside one additional banana for topping if desired.
- Blend the pudding base: In a blender or food processor, combine the cottage cheese, sliced bananas, honey or maple syrup, vanilla extract, cinnamon (if using), and a pinch of salt. Blend until completely smooth and creamy. Scrape down the sides as needed to ensure a silky texture.
- Taste and adjust: Taste the pudding mixture and add more honey or maple syrup if you’d like it sweeter. Blend again if needed to mix.
- Chill (optional): For a thicker, colder pudding, refrigerate the mixture for at least 30 minutes before serving. This allows the flavors to meld and the pudding to set slightly.
- Serve and garnish: Spoon the banana pudding into small dessert bowls or jars. Top with more sliced banana, a sprinkle of crushed graham crackers or granola, and chopped nuts. Add sliced strawberries or other fruit as desired. Enjoy immediately!
Notes
- Use very ripe bananas for the naturally sweetest flavor and creamiest texture.
- For an even higher protein option, add a scoop of vanilla protein powder when blending.
- This recipe can be made vegan by using plant-based cottage cheese and maple syrup.
- Pudding will keep in the fridge for up to 2 days, but is best eaten fresh.
- If you prefer a thicker texture, blend in 2 tablespoons of Greek yogurt or soak 1 tablespoon chia seeds in the pudding.
Nutrition
- Serving Size: 1/2 recipe (about 1 cup)
- Calories: 210
- Sugar: 20g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 10mg
