Popular Conditions & Diets
Ingredients
8
Serves
6
Recipe by Fran Allen
Ingredients
8
Serves
6
Dessert
1 1/2 cups
Whole Milk
3 Tbsp
Cornstarch
1/4 cup
Maple Syrup
(adjust to taste)
1 Tbsp
Vanilla Extract
1 cup
2% Greek Yogurt
1 cup
Whipped Cream
2
Ripe Bananas
Sliced
1 cup
Vanilla Wafer Cookies
1
In a small saucepan, whisk together the milk, cornstarch and maple syrup. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble—about 5–7 minutes. Remove from heat and stir in the vanilla.
2
Let the pudding cool slightly, then transfer it to a bowl and chill in the fridge for 15–20 minutes to speed up the process. Once the pudding is cool, fold in the Greek yogurt for that signature tangy-creamy finish.
3
Gently fold in 1 cup of the whipped cream to lighten the texture.
4
In a serving dish or individual jars, layer cookies, sliced bananas, and pudding mixture. Repeat, finishing with extra bananas or cookie crumbles on top.
5
Refrigerate for at least 2 hours (or overnight) so the layers can meld and the cookies soften just enough. Serve cold.
6
Notes: To make this dish grain-free: Use crushed coconut cookies or skip the wafers and layer with granola or chia pudding. Want extra protein: Stir in a scoop of vanilla protein powder to the cooled pudding-yogurt mixture. To make this dish dairy free, substitute your favourite non-dairy milk, dairy-free greek yogurt and whipped topping or whipped coconut milk for the milk, greek yogurt and whipped cream.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
