In the Winter 2018 round of Fat Loss Cooking School, one of our clients asked if we could create a cleaned-up version of her favorite dessert:
Seriously?! OF COURSE WE CAN.
My mom made a killer banana pudding for holidays when we were growing up, so I used her recipe as my template. I love a good kitchen project and had so much fun putting this together!
I found all of my ingredients for this "cleaned-up" banana pudding at Whole Foods, but feel free to swap out ingredients if needed. If you want to use a different brand of pudding mix, or make homemade whipped cream, or use different gluten-free cookies, you do you, girl. Just keep in mind it will change the nutrition content:) You could easily omit the collagen peptides, too. I just added them for a boost of protein and because I'm always looking for ways to get this stuff in.
The one thing you can't swap out is the yogurt. It's a replacement for sour cream since that was a key ingredient in my mom's banana pudding recipe. It cuts the sweetness, and using Greek yogurt adds a really nice bump of protein to this recipe. If you can't eat it (dairy allergies, etc.) or don't want to use it, just omit it. It won't affect the finished product too much.
If you make this FLF Banana Pudding, take a photo and post it on Instagram! Tag us #FatLossFoodies and @FatLoss_Foodies! We love seeing what's cooking in your kitchen!
Serves 6 - gluten-free
10-12 Simple Mills Toasted Pecan Cookies
1 box of Organic Vanilla Pudding Mix (I used European Gourmet Bakery brand)
2 c. unsweetened almond milk
2 servings of Vital Proteins Collagen Peptides
1 7 oz. container of Fage 2% Greek yogurt
3 small bananas, sliced
1/2 c. TruWhip whipped topping, thawed
1. Line the bottom of an 8x8 glass baking dish with 9 cookies. Set aside.
2. In a small saucepan, combine vanilla pudding mix with 2 cups unsweetened almond milk. Over medium-low heat, stir constantly until mixture comes to a boil. Cook for 1 additional minute while continuing to stir and then remove from heat. Using a whisk, stir in Vital Proteins collagen peptide powder and stir vigorously. Refrigerate for 90 minutes.
3. In the 8x8 baking dish, pour half of cooled pudding over the cookie layer. Top with half of the sliced bananas. Pour remaining pudding on top. Spread 1/2 c. whipped topping over the pudding with a spatula (no need to be perfect here - it doesn't have to go to the edges).
4. Top with remaining banana slices. In a small ziploc bag, crush 1-2 gluten-free Toasted Pecan cookies. Sprinkle over the pudding. Cover and refrigerate.
NOTE: The pudding is best after it refrigerates for a bit. The cookie layer gets soft by absorbing the moisture from the pudding. FREAKIN' YUM.
Nutrition Info (for 1/6th)
242 calories, 9 g. protein, 7.5 g fat, 35 g. carbs (2 g. fiber)
Nutrition Info for Classic Banana Pudding (1/10th of recipe made with Jell-o vanilla pudding, sour cream, a box of Nilla Wafers, cool whip, and bananas)
483 calories, 7 g protein, 12 g. fat, 87 g. carbs
From 87 grams of carbs to 35? I CALL THAT A WIN.