Description
A light and creamy dessert made with blended cottage cheese and ripe bananas, perfect for a weeknight treat.
Ingredients
Scale
- 450 g (1 3/4 cups) full-fat cottage cheese
- 120 ml (1/2 cup) heavy cream
- 160 g (2/3 cup) sweetened condensed milk
- 30 g (3 tbsp) cornstarch
- 240 ml (1 cup) whole milk
- 2 tsp (10 ml) vanilla extract
- 1 tbsp (15 ml) lemon juice
- 3–4 ripe bananas (about 400 g/14 oz peeled)
- 150 g (about 30–35) vanilla wafers or crumbled graham crackers (optional)
- Pinch salt
Instructions
- Blend the cottage cheese until silky by combining it with heavy cream and vanilla extract in a blender.
- Whisk cornstarch into whole milk until smooth, then add sweetened condensed milk and salt. Heat until thick.
- Temper the milk mixture into the blended cottage cheese, blending until smooth.
- Stir lemon juice into sliced bananas. Layer vanilla wafers, then pour half of the custard, add bananas, and repeat.
- Cover and refrigerate for at least 1 hour to set before serving cold.
Notes
For a gluten-free version, use gluten-free cookies. This pudding can be made up to 24 hours in advance for the best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 20g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg